Stir well together, then stir in 1 cup brandy. Add 1 tablespoon baking soda dissolved in 1/2 pint sour milk, stirring well. 2 pounds currants washed & dried, 2 lbs. seeded raisins, 1-1/2 lbs. citron cut in thin strips, rub these well with 8 cups flour, then stir into the batter; bake in thickly papered greased cake pan in a steady oven 2 hours. This fruit cake recipe is improved by age, and may be kept from 6 weeks to a year if kept wrapped in a damp cloth in a cool place.
6 Loaves Fruit Cake Recipe
Fruit Cake Recipe
4 lbs. sugar, 4 lbs. butter, beaten to cream. 4 lbs. sifted flour; whip 32 eggs to a fine froth, and add to the creamed butter and sugar. Take 8 lbs. raisins, 4 lbs. cut citron, 1 lb. blanched almonds crushed to a paste, a large cup molasses, 2 large spoons ground ginger, 1/2 oz. grated nutmeg, 1/2 oz. mace, 1/2 oz. pounded and sifted cloves, 1 oz. cinnamon; mix these well together. Next add 4 wine glasses brandy, and stir in the flour. Beat this well; put into a container covered closely for 12 hours, then make into 6 loaves and bake in pans. These cakes will keep a year if attention is paid to their being put in a tin case and covered tightly in an airy place.
White Fruit Cake Recipe
1 lb. white sugar, granulated, rubbed to a cream in 1 lb. butter. Add 1 cup sweet milk; mix thoroughly with wooden spoon. Add, slowly, 1 lb. well-sifted flour, mixed with 1 teaspoon baking powder. Have ready the whites of 8 eggs, beaten quite stiff, and add, as soon as the flour is well beaten, into the mixture. Last of all add 1 lb. currants or raisins, or both, and 1/4 lb. citron. The day before, the currants should be thoroughly washed and picked over and well dried, and the raisins seeded and chopped, and citron sliced thin.