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Black Cake

  • 1 1/4 lbs butter
  • 1 1/2 lbs sugar
  • 1 1/2 lbs flour, sifted
  • 1 1/2 dozen eggs
  • 2 lbs stoned raisins
  • 2 lbs currants, picked and washed
  • 1 lb citron, sliced
  • 2 Tbsps cloves, pulverized
  • 2 Tbsps nutmeg
  • 2 Tbsps mace
  • 2 Tbsps cinnamon
  • 1 Tbsp powdered ginger
  • 1 tsp salt
  • 8 Tbsps brandy
Cream the butter and sugar together. Gradually add the flour and the rest of the ingredients.

Plain Wedding Cake

  • 1/2 cup butter
  • 1-1/2 cups sugar
  • 3 egg yolks
  • 1/2 cup milk
  • 2-1/2 cups flour
  • 3-1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg, grated
  • 1/2 tsp powdered mace
  • 3/4 cup seeded raisins - washed, dried and cut in pieces
  • 3/4 cup currants, washed & dried
  • 1/4 lb citron, cut in small, thin pieces
  • 3 egg whites
Roll the raisins and currants in 1/2 cup of flour and sift the rest of the flour with the baking powder, cinnamon, ground cloves, grated nutmeg and powdered mace.

Mix like feather cake (see Feather Cake recipe), adding the floured fruit just before the stiffly beaten egg whites.

Bake in a thick loaf in a oven heated to 350F at 350°F.

Cover with plain, white icing.

Ribbon Cake

  • 1 cup butter
  • 2 cups sugar
  • 5 eggs, beaten separately
  • 1 cup milk
  • 4 cups flour, well sifted
  • 2 tsps baking powder
  • Vanilla
  • 1 cup raisins & citron, chopped
  • Spice
Cream the butter well together with sugar, beaten eggs, milk, and sifted flour with the baking powder mixed in. Flavor with vanilla. Take 1/3 of the cake batter and add the chopped raisins, citron and a little spice. Bake on two jelly tins. Place the fruit layer in the middle.
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