Fruit Cake—I

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

1/2 cup butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
11/2 cups powdered sugar ↝ Sugars, powdered [Sweets]
3 cups flour ↝ Flour, 00 [Cereal Grains and Pasta]
Yolks of four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 cup milk ↝ Milk, NFS [Milk, reduced fat]
1 tea-spoon cream of tartar ↝ Leavening agents, cream of tartar [Baked Products]
1/2 tea-spoon carbonate of soda ↝ Beverages, carbonated, club soda [Beverages]
1 wine-glass brandy ↝ Brandy [Liquor and cocktails]
1 cup raisins ↝ Raisins [Dried fruits]
1 cup currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (7)

Beat the butter to a cream.
Add the sugar and beat well.
Add the yolks and beat again.
Dissolve the soda in the milk and sift the flour and cream of tartar together.
Add the milk and flour alternately to the mixture.
Stir in the brandy and the fruit and mix well.
Bake in two greased tins in a moderate oven.

Original Text

Fruit Cake—I

¹⁄₂ cup butter 1¹⁄₂ cups powdered sugar 3 cups flour Yolks of four eggs ¹⁄₂ cup milk 1 tea-spoon cream of tartar ¹⁄₂ tea-spoon carbonate of soda 1 wine-glass brandy 1 cup raisins 1 cup currants

Beat the butter to a cream. Add the sugar and beat well. Add the yolks and beat again. Dissolve the soda in the milk and sift the flour and cream of tartar together. Add the milk and flour alternately to the mixture. Stir in the brandy and the fruit and mix well. Bake in two greased tins in a moderate oven.

[Pg 54]

Notes

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