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Categories:
eggs butter flour sugar white raisins cherries pineapple almonds shredded coconut citron lemon peel orange peel nutmeg lemon extract apple brandy
Viewed: 7 - Published at: 5 years agoIngredients
- 1 doz. eggs
- 1 lb. butter
- 5 c. flour
- 1 lb. sugar
- 2 lb. white raisins
- 1 lb. cherries
- 1 lb. glazed pineapple
- 1 lb. almonds
- 1 lb. shredded coconut
- 1/2 lb. citron
- 1/4 lb. lemon peel
- 1/4 lb. orange peel
- 2 tsp. nutmeg
- 2 tsp. lemon extract
- 1 c. apple brandy or other liquid
Method
- Cream butter; add sugar gradually, then add egg yolks that have been beaten until lemon colored.
- Beat well, then add flour and wine alternately, reserving 1 cup flour to mix with the fruit. Add beaten egg whites last before adding fruit.
- (Rub the cup of flour well into the fruit before adding to the batter.)
- Bake from 2 to 3 hours in a very slow oven according to size of the cake. (Sift flour from 3 to 5 times.
- You can add as many different nuts as you want.)
