English Fruit Cake
- 1 lb butter
- 1 lb sugar
- 1 lb flour
- 9 eggs, whites & yolks beaten separately
- 2 lbs currants, washed & dried
- 1/4 lb shelled almonds - blanched, dried & chopped
- 1/4 lb citron, cut in little strips
- 1/2 lb candied orange peel, cut in small pieces
- 1/2 lb candied lemon peel, cut in small pieces
- 1/2 nutmeg, grated
- 1/2 ounce ground allspice
- 1/4 ounce ground cinnamon
- 1/4 ounce powdered mace
- 1/4 ounce ground ginger
- 1/4 ounce coriander seed, pounded in a mortar
- 1/2 cup brandy
Stir the butter and sugar together to a cream.
Add the spices, then the egg yolks beaten light.
Add the brandy.
Add the flour alternately with the egg whites, beaten to a stiff froth.
Beat up well.
Add the fruits with 2 Tbsp of flour, which you have left out of the pound.
Line the pan with buttered paper. Pour the batter in.
Bake in a oven heated to 350F at 350°F for nearly 2 hours.
Cover the cake with thick paper when brown on top.
(If you add 1/2 lb of stoned raisins to this cake, it is English bride-cake.)
Add the spices, then the egg yolks beaten light.
Add the brandy.
Add the flour alternately with the egg whites, beaten to a stiff froth.
Beat up well.
Add the fruits with 2 Tbsp of flour, which you have left out of the pound.
Line the pan with buttered paper. Pour the batter in.
Bake in a oven heated to 350F at 350°F for nearly 2 hours.
Cover the cake with thick paper when brown on top.
(If you add 1/2 lb of stoned raisins to this cake, it is English bride-cake.)
Submitted by Jul 4, 2010
15 min
30 min
45 min