Twelve Pound Fruit Cake

Ingredients

• Y2 pound Cottolene
• 23^ pounds seeded raisins
• 1 pound brown sugar rolled
• 3 pounds currants
• Yolks 12 eggs well beaten
• 1 pound citron thinly sliced and cut in shreds
• 2 cups N. O. Molasses
• 1 pound flour
• }/2 tablespoon cinnamon
• 1 teaspoon cloves
• ^2 tablespoon mace
• 1 teaspoon salt
• 1 teaspoon soda
• Whites 12 eggs beaten stiff
• 34 cup brandy

Method

1. 1

   Cream Cottolene, add sugar gradually, stirring constantly; add egg yolks, continue stirring and beating, add molasses, flour mixed and sifted with spices, salt and soda; fold in the whites of eggs and lastly add the fruit except citron.

2. 2

   Turn mixture into a well-greased pan lined with several thicknesses of heavy paper, put citron into mixture in layers, having a layer of batter on top.

3. 3

   Divide the mixture equally in two tube pans, eight inches in diameter, filling pans two-thirds full.

4. 4

   Bake two and three-quarter hours.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 78. The excerpt below is the record exactly as published.

TWELVE POUND FRUIT CAKE "Groom's Cake" Y2 pound Cottolene. 23^ pounds seeded raisins. 1 pound brown sugar rolled. 3 pounds currants. Yolks 12 eggs well beaten. 1 pound citron thinly sliced 2 cups N. O. Molasses. and cut in shreds. 1 pound flour. 3^ pound candied cherries cut }/2 tablespoon cinnamon. in quarters. 1 teaspoon cloves. J^ pound candied orange peel ^2 tablespoon mace. finely chopped. 1 teaspoon salt. 34 pound candied lemon peel 1 teaspoon soda. finely chopped. Whites 12 eggs beaten stiff. 34 cup brandy

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