Fruit Cake II
Makes 1 (1-4-5 pounds) cake.
- 1 - cup figs
- 1 - cup raisins
- 1 - cup currants
- 4 - ounces sherry wine
- 2 - ounces brandy
- 1 - cup butter
- 2 - cup light brown sugar
- 4 - eggs
- 2 - teaspoon baking soda
- 1 - cup
- 4 - cups flour, sifted
- 1/4 - cup citron
- 1 - cup candied cherries
- 1 - cup candied pineapple
- 1 - cup English walnuts
- 1 - teaspoon cinnamon
- 1 - teaspoon cloves
- 1 - teaspoon nutmeg
- 1 - teaspoon mace
Preheat oven to 350° F. Grease & flour
a loaf cake pan.
Add fruit, nuts, and spices and stir
Chop figs, raisins, and currants and let
stand overnight in wine and brandy. Cream butter and sugar, stir in egg
yolks, mix well together.
Dissolve soda in sour milk. Sift some of the flour over the bowl of
fruit and turn over lightly until all fruit is coated.
Sift balance of flour into batter
gradually, alternating with sour milk. Beat hard.
Fold in stiffly beaten egg whites.
Fill loaf pan three-quarters with batter.
Bake for 1 hour and 15 minutes. Cool, remove from pan, peel off paper,
and store in tin container.
Cake may be wrapped in cloth dipped in
brandy and a quartered apple tucked in with it will keep the