A Rich Fruit Cake
Have the following articles prepared before you begin the cake: dry and
sift four pounds of flour, four pounds of butter with the salt washed
out, two pounds of loaf-sugar pounded, one ounce of nutmegs grated, an
ounce of mace pounded; wash four pounds of currants; dry, pick, and rub
them in flour; stone and cut two pounds of raisins; slice two pounds of
citron, blanch a pound of sweet almonds and cut them in very thin
slices; break thirty eggs, separate the whites and yelks, and beat them
till very light; work the butter with your hand till it is soft as
cream; put in alternately the flour, sugar and eggs.
When all are mixed in, and the cake looks very light, add the spice, fruit, almonds, and
half a pint of brandy; set it in a well heated oven to bake; when it has
risen, and the top is beginning to brown, cover it with paper; let it
bake four hours, and when it is nearly cool, ice it. This will keep a
long time in a stone pan, covered close.
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