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Fruit Cake

  • 1 lb powdered sugar
  • 1 lb butter
  • 1 lb flour
  • 12 eggs, whites & yolks separated
  • 2 lbs raisins, seeded
  • 2 lbs currants, washed & dried
  • 1/2 lb citron, cut in little strips
  • 1 Tbsp powdered mace
  • 1 Tbsp cinnamon
  • 1 nutmeg
  • 4 Tbsp Madeira wine
  • 4 Tbsp brandy
Mix the Madeira wine and brandy together and steep the spices in it overnight.

Stir the butter and sugar together to a cream. Add the egg yolks, beaten light, then the wine and spices. Beat with enthusiasm. Add the flour alternately with the egg whites, beaten to a stiff froth.

Mix all the fruit together. Add 2 heaping Tbsp of flour and stir it through them. Add to the cake when ready to put in the pans.

Bake in 2 cake pans slowly at 300°F for nearly 2 hours. Line the pans with buttered paper and cover the cake with thick paper as soon as it is brown on top. When the cake shrinks from the sides of the pan and a toothpick inserted in the center of the cake comes out clean and dry, the cake is done.
Submitted by Tess M Jul 4, 2010 15 min 30 min 45 min
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