Rich Fruit Cake

Ingredients

• one quart of sugar
• one pint of butter
• one quart of flour
• eighteen eggs
• four pounds of stoned raisins
• three pounds of currants
• one pound and a half of citron
• four ounces of cinnamon
• six nutmegs
• one ounce of mace
• one of clove
• one pint of brandy

Method

1. 1

   Dredge the currants and raisins with one cupful of the flour.

2. 2

   Mix the spice with the remainder of the flour.

3. 3

   Beat the butter to a cream.

4. 4

   Gradually beat in the sugar.

5. 5

   Add the brandy, a little at a time, beating until the mass is smooth and creamy.

6. 6

   Add the almonds, and beat well.

7. 7

   Now add the well-beaten yolks of the eggs, then the whites.

8. 8

   Stir the flour in lightly, then the raisins and currants.

9. 9

   Spread the cake mixture in layers in the pans, and spread thin slices of the citron on each layer.

10. 10

    Bake for four hours in a moderate oven.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 395. The excerpt below is the record exactly as published.

Rich Fruit Cake. For four large loaves use one quart of sugar, one pint of butter, one quart of flour, eighteen eggs, four pounds of stoned raisins, three pounds of currants, one pound and a half of citron, three-quarters of a pound of blanched and pounded almonds, four ounces of cinnamon, six nut- megs, one ounce of mace, one of clove, and one pint of brandy

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