English Fruit Cake
- 1 pound butter
- 1 pound light brown sugar
- 9 eggs
- 1 pound flour
- 2 teaspoons mace
- 2 teaspoons cinnamon
- 1 teaspoon soda
- 2 tablespoons milk
- 3 pounds currants
- 2 pounds raisins, seeded and finely chopped
- 1/2 pound almonds, blanched and shredded
- 1 pound citron, thinly sliced and cut in strips
Cream the butter, add sugar gradually, and beat through and through. Separate yolks from whites of eggs; beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture. Then add milk, fruit, nuts, and flour mixed and sifted with mace, cinnamon, and soda. Put in buttered deep pans, cover with buttered paper, steam three hours, and bake one and one half hours in a slow oven, or bake four hours in a very slow oven. Rich fruit cake is always more satisfactory when done if the cooking is accomplished by steaming.
Submitted by Aug 22, 2009
15 min
30 min
45 min