Val Cabell's Fruit Cake Old Family Recipe
Ingredients
| Butter | 3/4 Pound | |
| Brown sugar | 1 Pound | |
| Eggs | 10 Small | |
| Seedless raisins | 2 Pound | |
| Currants | 2 Pound | |
| 1 lb. citron chopped, very fine | ||
| 1/2 C. dark Karo syrup | ||
| 1 heaping t. each of cloves, cinnamon, nutmeg | ||
| Flour | 4 Cup (16 tbs) | |
| 1 wineglass or 1/2 C. Sherry | ||
| 1 wineglass or 1/2 C. brandy | ||
| Soda | 1/2 Tablespoon | |
| Baking powder | 1/2 Tablespoon | |
Directions
Beat the butter and sugar until light and creamy.
Add the eggs, thoroughly beaten, then the raisins and currants (well washed and dried).
Chop the citron or pass it through a meat chopper, add to the other ingredients with the syrup and ground spices.
Sift and add the flour.
Lastly, stir in the sherry and brandy, or wine and whisky.
Bake in cake pans lined with two thicknesses of greased paper to protect the cake from too great a heat.
Bake at 300 degrees very slowly, about 4 hours.
Add the eggs, thoroughly beaten, then the raisins and currants (well washed and dried).
Chop the citron or pass it through a meat chopper, add to the other ingredients with the syrup and ground spices.
Sift and add the flour.
Lastly, stir in the sherry and brandy, or wine and whisky.
Bake in cake pans lined with two thicknesses of greased paper to protect the cake from too great a heat.
Bake at 300 degrees very slowly, about 4 hours.
Chef
