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Fruit Cake

  • 1 pound sugar (brown)
  • 1 pound butter
  • 12 eggs
  • 1 pound flour
  • 1/2 teaspoon cloves
  • 1 teaspoon each nutmeg and mace
  • 2 teaspoons cinnamon
  • 2 cups raisins
  • 4 cups currants
  • 4 cups chopped almonds
  • 4 cups chopped citron
  • juice and rind of 1 lemon
  • 1/4 cup brandy
Cream butter; add sugar, eggs well-beaten, and remaining ingredients. Pour into buttered and papered pans. Steam three hours and bake two hours.

Cabinet Pudding

  • 1 cup citron, raisins and currants, chopped
  • Sponge cake, sliced
  • Cinnamon
  • Cloves
  • Nutmeg
  • 1 quart milk
  • 4 eggs
  • Pinch of salt
  • 2 Tbsps butter, melted
Butter well the inside of a pudding mold. Sprinkle some of the chopped citron, raisins and currants on the bottom of the mold. Put some slices of the sponge cake over it and shake some spices. Repeat the process until the mold is nearly full.

Make the custard by mixing the milk, eggs, salt and melted butter together. Pour the mixture over the cake without cooking it. Let it stand and soak for about an hour and then steam for one hour and a half. Serve with wine sauce .

White Fruit Cake

  • 1 cup butter
  • 2 cups sugar
  • 1 cup sweet milk
  • 2 1/2 cups flour
  • 7 egg whites
  • 2 tsps baking powder
  • 1 lb seeded raisins, finely chopped
  • 1 lb figs, finely chopped
  • 1 lb blanched almonds, finely chopped
  • 1/4 lb citron, finely chopped
  • 1 tsp lemon extract
  • Baking powder
  • 1 cup grated coconut (optional)
Mix all of the above ingredients thoroughly before adding the fruit then add the lemon extract. Put the baking powder in the flour and mix it well before adding to the other ingredients. Sift a little flour over the fruit before stirring it in. Bake slowly at 300 degrees F for two hours. Test with a toothpick to see when it is done. A cup of grated coconut is a nice addition to this cake.
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