- 5 eggs.
- The weight of 5 eggs in sugar.
- The weight of 4 eggs in flour.
- 1 cup raisins.
- 1 cup currants.
- The weight of 3 eggs in butter.
- ½ teaspoonful baking powder.
- 2 tablespoonfuls of brandy.
- ½ cup finely shaved citron.
- ½ cup English walnut or shellbark meats.
- Small quantity of candied orange and lemon peel.
This recipe was given Mary by an English friend, an excellent cook and cake-baker, who vouches for its excellence.
GRANDMOTHER'S FRUIT CAKE (BAKED FOR MARY'S WEDDING)
- 1 pound butter.
- 1 pound sugar.
- 1 pound flour.
- 2 pounds raisins.
- 2 pounds currants.
- Spices of all kinds.
- ¼ pound thinly sliced citron.
- 8 eggs.
- 1 tablespoonful molasses.
- 1 cup sour milk.
- 1 teaspoonful soda.
Mix together in ordinary manner. Cream butter and sugar, add yolks of eggs, sour milk and soda; add flour alternately with stiffly beaten whites of eggs. Lastly, the well-floured fruit. Bake two hours in a moderate oven. This quantity makes one very large cake, or two medium sized ones, and will keep one year. Line inside of pan with well-greased heavy paper to prevent bottom of cake baking too hard.
Aunt Sarah never cut this cake until one month from time it was baked, as it improves with age and may be kept one year.