Martha Washington Fruit Cake

Ingredients

• 1/2 pound butter or shortening
• 1/2 teaspoon mace
• 1 1/2 pounds sugar
• 2 cups sour cream
• 6 eggs
• 1 pound chopped raisins
• 1 1/2 pounds flour
• 1 pound well-cleaned currants
• 1 teaspoon soda
• 1/2 teaspoon salt
• 1/2 pound sliced citron
• Juice and rind of 1 lemon
• 1 grated nutmeg

Method

1. 1

   Cream the butter or shortening and add the sugar.

2. 2

   Gradually add the well-beaten egg-yolks.

3. 3

   Mix and sift the dry ingredients and add alternately with the cream.

4. 4

   Add the raisins, currants, and citron well floured, and lemon.

5. 5

   Mix well.

6. 6

   Fold in the stiffly beaten egg-whites.

7. 7

   Turn into paper-lined loaf-cake pans and cover the tops with greased paper.

8. 8

   Bake slowly at 320°F for about two and a half hours.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 62. The excerpt below is the record exactly as published.

MARTHA WASHINGTON FRUIT CAKE Yz pound butter or shortening 34 teaspoon mace 13^ pounds sugar 2 cups sour cream 6 eggs I pound chopped raisins i^ pounds flour i pound well-cleaned currants I teaspoon soda 3^ pound sliced citron 34 teaspoon salt Juice and rind of i lemon I grated nutmeg Cream the butter or shortening and add the sugar. Gradually add the well-beaten egg-yolks. Mix and sift the dry ingredients and add alternately with the cream. Add the raisins, currants, citron well floured, and lemon. Mix well. Fold in the stiffly beaten egg-whites. Turn into paper-lined loaf-cake pans and cover the tops with greased paper. Bake slowly at 320° F., about two and one-half hours. WEDDING CAKE 4 pounds raisins 3^ ounce ground cloves 3 pounds currants i pound butter or shortening I

Cook this with the app: pantry check, scaling, and the assistant.