Fruit Cake—II

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Time
Cook: 120 min Total: 120 min
Yield
2.0 tins
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (17)
Instructions (14)
  1. Beat butter and sugar to a cream.
  2. Add the spices, molasses and some milk.
  3. Stir all well together.
  4. Beat the yolks and whites of the eggs separately.
  5. Add the yolks and the brandy.
  6. Beat thoroughly.
  7. Add the flour and stiffly beaten whites alternately.
  8. Dissolve the soda in a little water.
  9. Add it to the mixture.
  10. Mix the fruit together with two table-spoons of flour.
  11. Stir it thoroughly into the mixture.
  12. Line two tins with greased paper.
  13. Bake in a moderate oven two hours.
  14. Let it cool in the pan.
Original Text
*Fruit Cake—II 2 scant cups butter 3 cups dark brown sugar 4 cups sifted flour 6 eggs 1 lb. raisins 1 lb. currants ¹⁄₂ lb. citron, finely chopped ¹⁄₂ cup molasses or treacle ¹⁄₂ cup sour milk ¹⁄₂ grated nutmeg 1 table-spoon ground cinnamon 1 tea-spoon ground cloves 1 tea-spoon ground mace 1 wine-glass brandy 1 level tea-spoon soda Beat butter and sugar to a cream. Add the spices, molasses and some milk. Stir all well together. Beat the yolks and whites of the eggs separately. Add the yolks and the brandy. Beat thoroughly. Add the flour and stiffly beaten whites alternately. Dissolve the soda in a little water. Add it to the mixture. Mix the fruit together with two table-spoons of flour. Stir it thoroughly into the mixture. Line two tins with greased paper. Bake in a moderate oven two hours. Let it cool in the pan. [Pg 55]
Notes
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