Fruit Cake Recipe




 Butter/Margarine1 Pound
 Brown sugar1 Pound
 Egg yolks12
 Molasses1 Cup (16 tbs)
 Egg whites12
 Pastry flour4 Cup (64 tbs)
 Allspice4 Teaspoon
 Cinnamon4 Teaspoon
 Nutmeg1 Teaspoon
 Mace1 1⁄2 Teaspoon
 Seeded raisin2 Pound
 Sultanas2 Pound
 Currants1 Pound
 Preserved lemon rind1⁄2
 Preserved orange rind1⁄2
 Candied cherries1 Pound
 Candied pineapple1 Pound
 Citron1 1⁄2 Pound
 Preserved strawberries2 Cup (32 tbs)
 Almonds1 Pound
 Fruit juice1 Cup (16 tbs)
 Soda1⁄4 Teaspoon
 Hot water1 Tablespoon


Cream together until thoroughly blended the butter and brown sugar.
Add the beaten egg-yolks and molasses and beat well.
Fold in stiffly beaten egg whites.
Sift together the flour and spices.
Reserve 1 cup for dredging fruit.
Add the remaining flour mixture to egg mixture.
Mix the prepared fruits, except the citron, and dredge with the 1 cup flour.
Add strawberries, almonds and fruit juice to mixture and mix all together well.
Last add soda dissolved in hot water.
Have ready 5 or 6 large loaf pans greased and floured, or about 2 doz. individual pans.
Place a layer of the batter in each pan, then a layer of citron, then another layer of batter, filling the pans about 3/4 full.
Over the top also place small pieces of citron.
This may be either baked or steamed.
For baking, place in a slow oven of 275° F. for 3 to 4 hrs., for the large ones, or for 2 hrs. at 325° F. for the small ones.
Or cover the pans closely with wax paper and steam the large fruit cakes 2 hrs., then remove the paper and bake for 2 hrs. at 275° F., or 1 hr. of steaming and 1 hr. of baking at 325° F. should suffice for the smaller fruit cakes.
When baked remove from the tins and allow to cool.
This cake should be made several weeks before using.