Prep 30 mins
Cook 45 mins
As found in Keepapitchinin (September 10, 2009) from the Young Women's Journal, 1921. I have not made this recipe. Some of the steps I had to extrapolate from the recipe. If you can't find citron peel, one source reports that you can use candied lemon or orange peel. The best way to measure the flour is on a kitchen scale, but if you don't have a scale, it should be approximately 3-3/4 cups. Good luck choosing the size of the pans!
- 1 lb butter
- 2 cups sugar
- 10 eggs
- 1 lb flour
- 1 teaspoon cream of tartar
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon hot water
- 1 lb raisins
- 1⁄2 lb currants
- 1⁄2 lb citrus peel, sliced fine
- 2 -4 tablespoons flour
- 1⁄2 lb walnuts or 1⁄2 lb pecans
- 1⁄2 cup molasses
- 1 lemon, rind and juice of
- 1 teaspoon mace
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 1 teaspoon nutmeg
- Preheat oven to 350°F.
- Grease pans well, and cover bottom of pan with brown paper (or parchment paper) also greased.
- Cream butter and sugar.
- Separate eggs.
- Beat whites until light and spongy.
- Beat yolks until light and lemon-colored.
- Sift the cream of tartar together with the flour.
- Add yolks to butter and sugar; gradually stir in one-half of flour.
- Mix soda with 1/4 teaspoon hot water, dissolve. Add to cake.
- Toss fruit with 2-4 tablespoons flour before the next step.
- Stir in other half of flour, whites of eggs, (molasses), lemon juice and rind; lastly spices, fruits, and nuts.
- Bake "in moderate oven four and one-half hours," or until done. You'll probably want to start checking after about 45 minutes, depending on the type of pan you use.