FRUIT OR PLUM CAKE, No. 2.
362. One pound of flour,
One pound of sugar,
One pound of butter,
Ten eggs,
Two pounds of dried currants, washed, picked and wiped dry,
Two pounds of raisins, washed, picked and stoned,
A quarter of a pound of citron, cut in small slices,
A tea spoonful of ground cinnamon,
One nutmeg,
A wine-glass of brandy, and one of wine.
Stir the butter and sugar together till it is very smooth and light. Whisk the eggs till they are as thick as batter, and stir them into the butter and sugar alternately with the flour. Add the spice and liquor very gradually, then the fruit, which must be floured before it is put in, or it will settle at the bottom of the cake and burn. Beat the whole very hard for fifteen minutes.
If it is baked in a tin or iron pan, butter the pan, line the bottom and sides with very thick white or brown paper, butter the paper well, and pour in the mixture. Bake in a moderate oven five hours.
As many object to the use of wine and brandy, this cake may be finely flavored with a glass of rose-water instead; or a little lemon juice and a portion of the rind of the lemon grated in it.