Plum Cake
- 1 lb butter
- 1 lb sugar
- 10 eggs, separated
- 1 lb flour
- 1 heaping tsp cream of tartar
- 1/2 tsp baking soda
- 1 lb raisins
- 1/2 lb currants
- 1/2 lb citron, sliced
- 1 tsp ground cloves
- 1 tsp mace
- 1 tsp nutmeg
- 4 Tbsps lemon juice
- Grated peel of 1 lemon
- 1/2 cup molasses
Beat the butter until it is soft and creamy. Add the sugar. Beat the egg whites and egg yolks separately. Stir the egg yolks in with the butter and sugar. Mix the cream of tartar with the flour. Stir the flour in gradually with the butter and sugar. When the flour is about half worked in, add baking soda, dissolved in as little water as possible. Add the beaten egg whites and lastly, the fruit, completely covered with the rest of the flour. Bake in a large tin with buttered paper on the sides as well as on the bottom. Bake slowly at 300° for 5 hours. Be careful not to lift the cake from the tin until it is cold. This cake should be made several days before it is to be served.
Submitted by Sep 10, 2009
15 min 30 min 45 min
15 min 30 min 45 min