Fruit Cake
Bread Loaf
2 cups all-purpose flour
1 cup sugar
8 ounces butter
6 eggs separate out yolks
1/2 cup water
1/2 cup orange juice or any fruit juice
1 teaspoon ground mace
1 teaspoon ground cinnamon
1 pound sultana raisins
1 pound seeded raisins cut in halves
1/2 pound currants
1/4 pound conserved cherries cut in pieces
1/2 pound chopped dates
1/4 pound any nut meats chopped in bits
1/4 pound grated citron grated rind of 1 orange
1 teaspoon baking powder
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Sift flour, reserving 1/2 cup. Add baking powder and spices to the 1 1/2 cups of flour and
sift again. Beat eggs separately, wash fruit and cut as directed, drying between two
towels. The nuts and fruit except Sultanas may be put through the meat chopper using the
coarse cutter. Dredge lightly with the 1/2 cup of flour and mix thoroughly. Cream butter
and sugar, add beaten egg yolks, flour and liquid alternately. Now stir in the fruit and
nuts and fold in the egg whites which have been beaten dry. The orange rind should be
stirred into the fruit juice. Be sure to mix all ingredients thoroughly.
Bake in a well
greased pan in a oven for three hours. A perfectly steady heat is essential to success in
baking fruit cake. If the cake is steamed for half the time and finished in the oven it is
likely to be more moist. Stand pans in vessels containing water. After the cake is cooled
thoroughly pour over it 1/2 cup of good brandy which will sink in. Then wrap in cheese
cloth and tie firmly and keep closed in tin until ready to use. If it is kept for some
time brandy in the same quantity should be added from time to time as this fruit cake must
be moist when cut.
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