Fruit Cake I
Makes about 11 pounds.
- 1 - pound soft butter
- 1 - pound brown sugar
- 12 - egg yolks
- 1 - pound browned flour
- 1 - teaspoon cinnamon
- 1 - teaspoon cloves
- 1 - teaspoon allspice
- 1 - teaspoon ginger
- 1 - teaspoon mace
- 1 - Tablespoon nutmeg
- 1 - cup molasses
- 4 - ounces sherry
- 2 - ounces whisky
- 1 - cup strawberries preserves
- 2 - pounds currants
- 2 - pounds seedless raisins
- 2 - pounds prunes
- 1 - pound figs
- 1/2 - pound citron
- 1 - pound almonds, blanched
- 12 - egg whites
Preheat oven to 300° F. Grease & flour 2-loaf cake pan.
Add to butter and egg
Cream butter, sift brown sugar, add gradually to butter. When
thoroughly creamed, beat egg yolks lightly and stir into butter and
Sift flour and set aside 1-cup to dredge fruit. Place balance
of flour in spider and brown quickly, taking care not to let it
stick or burn.
Cool and resift with spices.
Stir in molasses, sherry, whisky, and strawberries. Chop
fruit, blanch and chop almonds.
Dredge in flour that was saved. Beat
egg whites stiffly, fold into batter, add floured fruit.
batter loaf cake pans. Bake for 2 to 3 hours, taking extreme care not to let cake burn.
A large flat pan, filled with boiling water to height of 1-inch,
will help prevent burning. Set cake pans in this while baking,
adding boiling water as needed.
Toward the end of baking, remove
cakes from pan of water, move to upper shelf, and finish baking.
Cool cakes in pans, remove, and peel off waxed paper.
Wrap and store
in tightly covered tin containers. Cakes may be wrapped in cloths
saturated with brandy.