FRUIT OR PLUM CAKE, No. 1.
361. One pound of flour,
One pound of butter,
One pound of sugar,
Twelve eggs,
One pound of citron,
Two pounds of dried currants, picked and washed,
One pound of seeded raisins,
One table spoonful of ground cinnamon,
Two large nutmegs grated,
One wine-glass of brandy,
One wine-glass of wine.
Sift the flour, prepare the spice, wash, pick and dry the currants, and seed the raisins.
With a wooden ladle beat the butter and sugar together in a deep pan. When it is smooth and light, beat the eggs. They should be whisked till they are thick, as the lightness of the cake depends in a great measure upon its being well beaten. Stir in a portion of the egg and flour into the butter and sugar, then a little more, till all is in and thoroughly incorporated. Add the liquor and spice gradually, and lastly the fruit, which must be well floured. Beat the whole fifteen minutes. Butter your pan, line it with two thicknesses of paper well buttered, pour in the batter, and bake about five hours.
Instead of the liquor, rose-water or lemon may be added to suit the taste.