True Fruit Cake

Ingredients

• 1 lb. butter
• 1 lb. currants
• 1 lb. brown sugar
• Y lb. dates
• 12 eggs
• Y lb. shelled almonds
• 1 lb. flour
• 1 lemon, juice and grated rind
• 3 t. cinnamon
• 1 t. maise
• Yz cup cold coffee
• 2 t. allspice
• Y2 cup preserved fruit juice
• 2 t. nutmeg
• Y-2 t. cloves
• 3 lbs. raisins
• Yi, lb. lemon peel

Method

1. 1

   Line pans with 3 thicknesses of oil paper.

2. 2

   Oil top layer of that.

3. 3

   Seed raisins if need be.

4. 4

   Wash and dry currants, stone dates and cut into small pieces, cut figs into small pieces, blanche and chop almonds, cut citron and lemon peel in thin splices, dredge citron and lemon peel with 1/2 t. flour, mix remaining fruit together and dredge with 1 t. to 1/4 t. flour, mix and sift remaining flour with spices, cream butter and add sugar and yolks of eggs well beaten.

5. 5

   Then add whites of eggs beaten stiff, add lemon juice, lemon rind and beat thoroughly, add liquid fruit juice and coffee, add the latter ingredients to flour and spices.

6. 6

   Sifting flour alternately.

7. 7

   Beat well, then add fruits and nuts, put layer of this mixture into pans, then layer of lemon peel and citron, repeat until pan is two-thirds full, having cake mixture on top instead of peel.

8. 8

   Bake in slow oven 2 to 3 hours.

9. 9

   Cherries (preserved), brandy and rum extract can be added to taste.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 46. The excerpt below is the record exactly as published.

True Fruit Cake 1 lb. butter 1 lb. currants 1 lb. brown sugar Y lb. dates 12 eggs ]/z lb. shelled almonds 1 lb. flour 1 lemon, juice and grated 3 t. cinnamon rind 1 t. maise Yz cup cold coffee 2 t. allspice ^2 cup preserved fruit juice 2 t. nutmeg Y<s, lb. citron Y-2 t. cloves Yi, lb. lemon peel 3 lbs. raisins

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