ENGLISH FRUIT CAKE.
From MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Commissioners on
Woman's Work, Lady Manager.
Four cups brown sugar; two cups butter; twelve eggs; one lemon, grated; two nutmegs, grated; one-half tablespoonful cloves; one tablespoonful cinnamon; one tablespoonful allspice; one-half pint cream; one cup pure brandy; eight cups flour, sifted; one-half cup molasses; two and one-half pounds raisins, seeded, whole; two and one- half pounds currants; six teaspoonfuls baking powder; one level teaspoonful soda. The success of this cake depends very largely upon having every ingredient prepared before commencing to use them. Begin by thoroughly mixing sugar and butter, then yolks of eggs well beaten; put the soda into the molasses and cream, add this to the above; next add spices and stir up thoroughly; now add the brandy (good whisky will do); take a portion of the flour and thoroughly flour the fruit with it; put the baking powder in the flour that remains and sift part of it into the mixture; now add the beaten whites of eggs and stir gently; stir in the fruit, bake from two to two and one-half hours in a moderate oven.