Recipes > Desserts > Cakes > Fruit Cakes > Rich Fruit Cake

Rich Fruit Cake

Ingredients

• 4 pounds of flour
• 4 pounds of butter
• 2 pounds of loaf sugar pounded
• 1/4 pound of mace
• 1/4 pound of nutmegs powdered
• 4 pounds of currants
• 1 pound of sweet almonds
• 2 pounds of raisins
• 2 pounds of citron
• 30 eggs
• 1/2 pint of brandy

Instructions

Have the following articles prepared, before you begin the cake: the flour dried and sifted, the butter washed to free it from salt, the loaf sugar, mace, nutmegs; wash the currants clean, pick and dry them; blanch the sweet almonds, and cut them in very thin slices; stone the raisins, cut them in two, and strew a little flour over to prevent their sticking together, and the citron sliced thin; break the eggs, separating the yelks and whites; work the butter to a cream with your hand; put in alternately, flour, sugar, and the froth from both whites and yelks, which must be beaten separately, and only the froth put in. When all are mixed and the cake looks very light, add the spice, with the brandy, the currants and almonds; butter the mould well, pour in part of the cake, strew over it some raisins and citron; do this until all is in: set it in a well heated oven: when it has risen, and the top is coloured, cover it with paper; it will require three hours baking; it must be iced.

Print recipe/article only

Source

The Virginia Housewife (1860).