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Fruit Cake II

Makes 1 (1-4-5 pounds) cake.Pennsylvania Dutch Cooking from AlansKitchen.com

Ingredients

  • 1 - cup figs
  • 1 - cup raisins
  • 1 - cup currants
  • 4 - ounces sherry wine
  • 2 - ounces brandy
  • 1 - cup butter
  • 2 - cup light brown sugar
  • 4 - eggs
  • 2 - teaspoon baking soda
  • 1 - cup sour milk
  • 4 - cups flour, sifted
  • 1/4 - cup citron
  • 1 - cup candied cherries
  • 1 - cup candied pineapple
  • 1 - cup English walnuts
  • 1 - teaspoon cinnamon
  • 1 - teaspoon cloves
  • 1 - teaspoon nutmeg
  • 1 - teaspoon mace

Directions

Preheat oven to 350 F. Grease & flour a loaf cake pan.

  1. Chop figs, raisins, and currants and let stand overnight in wine and brandy. Cream butter and sugar, stir in egg yolks, mix well together. 

  2. Dissolve soda in sour milk.  Sift some of the flour over the bowl of fruit and turn over lightly until all fruit is coated.

  3. Sift balance of flour into batter gradually, alternating with sour milk.  Beat hard.  Add fruit, nuts, and spices and stir well. 

  4. Fold in stiffly beaten egg whites.  Fill loaf pan three-quarters with batter.

  5. Bake for 1 hour and 15 minutes.  Cool, remove from pan, peel off paper, and store in tin container. 

  6. Cake may be wrapped in cloth dipped in brandy and a quartered apple tucked in with it will keep the cake fresh.

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