Wedding Fruit Cake

Ingredients

• One pound of brown sugar
• Two cupfuls of molasses
• One pound of butter
• One wine-glassful of brandy
• One pound of flour
• One-half ounce of mace
• Four pounds of raisins
• One-half ounce of cinnamon
• Three pounds of currants
• One-half ounce of nutmeg
• One pound of citron
• One-half ounce of cloves
• Ten eggs

Method

1. 1

   Seed the raisins and chop them coarsely.

2. 2

   Wash the currants and dry them well.

3. 3

   Cut the citron into small pieces.

4. 4

   Sift the flour with the spices.

5. 5

   Rub the butter and sugar together until creamy.

6. 6

   Beat the yolks of the eggs and add to the mixture, then add molasses and brandy.

7. 7

   Sift a little flour on the fruit and stir the rest into the mixture.

8. 8

   Finally, add the beaten egg whites.

9. 9

   Line cake tins with buttered paper, divide the mixture, and bake for two hours in a slow oven.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 226. The excerpt below is the record exactly as published.

WEDDING FRUIT CAKE. One pound of brown sugar. Two cupfuls of molasses. One pound of butter. One wine-glassful of brandy. One pound of tlour. One-half ounce of mace. Four pounds of raisins. One-half ounce of cinnamon. Three pounds of currants. One-half ounce of nutmeg. One pound of citron. One-half ounce of cloves. Ten eggs

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