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Fruit Cake


  • 1 pound of flour
  • 1 pound of sugar
  • 1 pound of butter
  • 1/2 pound of candied citron (sliced)
  • 4 pounds of currants
  • 4 pounds of raisins (stoned and chopped)
  • 9 eggs
  • 1 tablespoonful of ground cinnamon
  • 1 tablespoonful of mace
  • 1 tablespoonful of nutmeg
  • 3 gills of brandy


Mix the fruit together and flour it; mix the spices with the sugar. Cream the butter and sugar; add the beaten yolks, then the whipped whites and the brandy, then the flour, and lastly the fruit. Put the mixture in two large tins lined with double paper, and bake in a moderate oven for three hours. If preferred, add the sliced citron in layers as the mixture is poured into the pans. One pound of chopped almonds may be substituted for one of the pounds of currants. This cake will keep any length of time, therefore the quantity may not be too great to make at one time.


The Century Cook Book (1901).


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