Fruit Cake—I
¹⁄₂ cup butter
1¹⁄₂ cups powdered sugar
3 cups flour
Yolks of four eggs
¹⁄₂ cup milk
1 tea-spoon cream of tartar
¹⁄₂ tea-spoon carbonate of soda
1 wine-glass brandy
1 cup raisins
1 cup currants
Beat the butter to a cream. Add the sugar and beat well. Add the yolks and beat again. Dissolve the soda in the milk and sift the flour and cream of tartar together. Add the milk and flour alternately to the mixture. Stir in the brandy and the fruit and mix well. Bake in two greased tins in a moderate oven.
*Fruit Cake—II
2 scant cups butter
3 cups dark brown sugar
4 cups sifted flour
6 eggs
1 lb. raisins
1 lb. currants
¹⁄₂ lb. citron, finely chopped
¹⁄₂ cup molasses or treacle
¹⁄₂ cup sour milk
¹⁄₂ grated nutmeg
1 table-spoon ground cinnamon
1 tea-spoon ground cloves
1 tea-spoon ground mace
1 wine-glass brandy
1 level tea-spoon soda
Beat butter and sugar to a cream. Add the spices, molasses and some milk. Stir all well together. Beat the yolks and whites of the eggs separately. Add the yolks and the brandy. Beat thoroughly. Add the flour and stiffly beaten whites alternately. Dissolve the soda in a little water. Add it to the mixture. Mix the fruit together with two table-spoons of flour. Stir it thoroughly into the mixture.
Line two tins with greased paper. Bake in a moderate oven two hours. Let it cool in the pan.
*Genoa Cake
10 ozs. sifted flour
8 ozs. sugar
8 ozs. butter
6 ozs. finely cut peel
4 ozs. chopped almonds
12 ozs. sultanas
5 eggs
1 tea-spoon baking powder
Beat the butter to a cream. Add the sugar. Drop in one egg at a time, beating hard all the time. Add the fruit and almonds and lastly the flour. Mix very well. Bake in an oven which is rather quick at first, then moderate.