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Fruitcake 2
4 egg yolks, well beaten
1 1/2 cup of brown sugar, packed
3 cups of flour
1/2 teaspoon of mace
1 teaspoon of baking powder
2 teaspoons of salt
1 teaspoon of allspice
1 teaspoon of cinnamon
1 teaspoon of ground cloves
1 cup of fruit juice
1 cup of candied orange peel, chopped
1 cup of candied pineapple, chopped
1 cup of candied lemon peel, chopped
1 cup of chopped dates, chopped
1 cup of figs, candied, chopped
1 cup of raisins
1 cup of cherries, candied, cut in halves
4 cups of chopped nuts
1 cup of butter or vegetable oil
4 egg whites, stiffly beaten |
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Combine sugar and well beaten yolks and beat vigorously for two minutes. Sift flour and measure. Sift two cups of flour with baking powder, salt and spices. Combine the third cup of flour with the fruits and nuts. Add the sifted dry ingredients to the egg yolks and sugar alternately with the fruit juice and beat until smooth. Add the fruits and nuts, the butter or oil, mix well. Fold in egg whites. Turn into loaf or tube pan lined with brown paper, oiled. Bake at 275ºF. for 4 hours. |
