Rich Fruit Cake

Ingredients

• One pound and a half of butter
• one pound of sifted loaf-sugar
• one pound and a half of fine sifted flour
• two pounds of stoned raisins
• two pounds of currants
• five ounces of candied peel
• three ounces of Jordan almonds (blanched and split)
• ten eggs
• one wineglassful of brandy or orange-flower water

Method

1. 1

   Beat the butter to a cream, and add the sugar.

2. 2

   Have the eggs ready broken in a basin, taking the precaution to break each one in a cup separately to see that each is perfectly fresh, beat them into the butter and sugar, and for ten minutes after they are mixed.

3. 3

   Then add the brandy, flour, currants, raisins, and almonds, beating rapidly all the time with a strong wire whisk-spoon.

4. 4

   Pour the mixture into a round, shallow cake-tin, lined with buttered paper standing an inch or two above its sides.

5. 5

   Put it into a hot oven, and bake from two to three hours, allowing the oven to cool gradually the last hour.

6. 6

   To test whether the cake is baked enough, run a wooden skewer through it.

7. 7

   If the skewer comes out clean, with no cake adhering to it, the cake is done.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 43. The excerpt below is the record exactly as published.

One pound and a half of butter, one pound of sifted loaf-sugar, one pound and a half of * ** Mind and send me a large piece of cake^^ I go up and whisper archly to old Mr, Ward' — Thackeray. 195 O 2 BREAD AND BISCUITS. * *MasSi thou lovest plums well.* * 2 Henry VI.' fine sifted flour, two pounds of stoned raisins, two pounds of currants, five ounces of candied peel, three ounces of Jordan almonds (blanched and split), ten eggs, one wineglassful of brandy or orange-flower water

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