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Fruit Cake

  • 3 lbs dry flour
  • 3 tsps baking powder
  • 1 lb butter
  • 1 lb sugar
  • 3 lbs stoned raisins
  • 2 lbs currants
  • 3/4 lb almonds, blanched
  • 1 lb citron, sliced
  • 12 eggs, beaten very lightly
  • 1 Tbsp allspice
  • 1 tsp cloves
  • 2 Tbsps cinnamon
  • 2 nutmegs
  • 1/4 cup wine
  • 1/4 cup brandy
  • 1/2 pint molasses with the spices in it
  • 1 tsp baking soda dissolved in 1 Tbsp water
Add the baking powder to the flour. Add the spices to the molasses. Heat gently 20-30 minutes, not hot to the point of boiling. Add the eggs and the rest of the ingredients, except for the citron slices. Mix completely. Put the fruit in last, stirring it gradually. The fruit should be well floured. If necessary, add flour after the fruit is in. Butter a sheet of paper and lay it in the pan. Lay in some slices of citron, then a layer of the mixture, then of citron again until the pan is nearly full. Bake 3-4 hours, according to the thickness of the loaves, in a tolerably hot oven at 375 degrees F in steady heat. Let it cool in the oven gradually. Put icing when cold.

White Fruit Cake

  • 1 lb white sugar
  • 1 lb flour, sifted
  • 1 tsp baking soda
  • 2 tsps cream of tartar
  • 1/2 lb butter
  • 12 egg whites
  • 2 lbs citron, cut in thin, long strips
  • 2 lbs almonds, blanched & cut in strips
  • 1 large coconut, grated
Before the flour is sifted, add the baking soda and cream of tartar. Cream the butter. Add sugar and beat it for awhile. Add the egg whites and flour.

After beating the batter sufficiently, add about 1/3 of the sliced almonds, citron and grated coconut. Reserve the rest to add in layers as you place the batter in the cake mold.

Bake slowly at 300°F.

Fruit Cake

  • 18 eggs, separated
  • 1 1/2 lbs flour, sifted
  • 1 1/2 lbs sugar
  • 1 1/2 lbs butter
  • 2 tsps cream of tartar
  • 1 cup milk
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 Tbsps cinnamon
  • 2 Tbsps mace
  • 1 tsp cloves
  • 2 tsps ginger
  • 2 nutmegs
  • 2 lbs raisins, stoned
  • 2 lbs currants, washed & picked
  • 1 1/2 lbs citron, cut in thin, long strips
  • 8 Tbsps wine
  • 4 Tbsps brandy
- Beat the egg whites to a stiff froth. Beat the egg yolks until they look light and white. Beat in the sugar. Add the beaten egg whites.

- Cream the butter until it looks frothy. Sift in the flour gradually and cream them together. Add the other mixture.

- Stir the cream of tartar mixed with the milk, baking soda, salt and spices into the batter.

- Add the currants, raisins and citron gradually and then the brandy and wine. Let it rise (rise up!) for about 3 hours.

- Bake slowly at 300°F and let it stand a good while in the oven after it is baked.
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