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Ингредиенты
- 2 lbs. butter
- 1 pound granulated sugar
- 3/4 pound brown sugar
- 20 large eggs
- 2 oranges, juice & grated rind
- 1 lemon, juice & grated rind
- 1 teaspoon soda
- 1 c. molasses
- 1 c. black coffee
- 1 c. fruit juice
- 2 lbs. flour
- 1 1/2 teaspoon salt
- 1 teaspoon cloves
- 2 teaspoon cinnamon
- 2 T nutmeg
- 2 T mace
- 1 glass tart jelly
- 3 lbs. seeded raisins
- 2 lbs. seedless raisins
- 5 lbs. currants
- 1 pound almonds
- 2 lbs. citron
- 2 c. flour (for the fruit)
Инструкции
- Cream the butter till very soft, add in the white sugar and the sifted brown sugar and mix thoroughly. Add in the beaten yolks and mix again with the grated rind. Add in one half the soda to the molasses, stir till foamy and add in, with the coffee and fruit juices, alternating with the two lb of the flour, the rest of soda, the salt and spices sifted together. Break the jelly into pcs and stir in. It is not necessary to have the jelly thoroughly mixed in.Look over the raisins and currants, wash if necessary, drain and dry. Blanch the almonds and slice. Save half the nuts to sprinkle on the bottom and top of cake. Cut the citron in thin strips. Mix the two cups of flour thoroughly with this fruit. Candied orange or possibly grapefruit peel may be used for citron.
- Mix the prepared fruit with the batter. This may be added from time to time with the flour. When all is thoroughly combined, mix in the stiffly beaten egg whites.
- This amount makes about 24 lb of cake and can be baked in small loaves or possibly in one large one. Whatever size is chosen line the greased pans with three layers of paper (bottom and sides) having the top layer well greased. Sprinkle the bottom with about one third of the reserved nuts. Put the mix into the pan making sure which the corners are well filled and which the top is level and smooth. Sprinkle the remaining nuts on the top.
- If make into one large cake steam four hrs and then bake one hour in a very slow oven, 250 to 275 degrees. If made into small cakes they can be baked without steaming first. Bake in a slow oven, 250 degrees, for 2 hrs. Let cool in the pan, but have it stand on a rack so as to have a circulation of air underneath as well as on the top and sides.
- Turn out and remove the paper. Cool and store in a cool, dry place tightly covered. A couple sound apples placed in the container where cake is stored will help keep the cake moist if it must be kept long, but they must be watched and replaced if they begin to show decay, or possibly if they become shrivelled.
- As there is so much preparation involved, the fruits and nuts can be gotten ready several days before the cake is to be baked. Even after the cake is entirely mixed and in the pan or possibly pans it can stand overnight if kept in a cool place.
