Monday, August 13, 2012
English Fruit Cake
Written in my Great-Grandmother's Cook Book in 1919
1 pound of Seeded Raisins
1 pound of Currants
1/2 pound of sliced Candied Citron
1/4 Pound of sliced Candied Grapefruit
1/4 pound of Orange Peel
1 Package of Dates
1/2 Cup of Candied Cherries or Pineapple
2 Cups of Flour
1 1/2 teaspoon of Cinnamon
1/2 teaspoon of Mace
1 teaspoon Nutmeg
1 teaspoon of Allspice
3/4 teaspoon of Salt
1 Cup of Butter
6 Eggs Beaten
1 Cup of Sugar
Juice of 1 Lemon
1/4 Cup of Grape Juice
1/4 pound of Almond Meats
2 ounces Candied Cherries
Wash raisins and currants and drain.
Put raisins through food chopper. Pit dates and cut with scissors into cross-wise slices.
Mix dried and candied fruits and sliced fruit peel.
Mix and shift flour, salt and spices.
Sift over fruit and mix with fingers.
Cream butter and sugar gradually.
Add beaten eggs.
Stir in fruit and flour mixture alternately with fruit juices.
Place batter in pans which have been well greased and lined with wax paper.
Bake inslow 275 degree oven for 11/2 hours or steam for 3 1/2 hours and dry in a slow oven for one hour.
Yild 6 Pound Cake.
Brush surface with a glaze made by mixing 2 tablespoons of Molasses with 1/2 cup of water.
Decorate with toasted Almonds and Candied Cherries.