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Rich Fruit Cake




Source of Recipe


Published in Leeds in 1909


List of Ingredients




11 oz butter
11 oz flour
10 oz caster sugar
1 lb raisins
1 lb currants
1 lb currants, chopped
1/4 lb blanched almonds, sliced
1/2 lb candied peel
1 wineglassful brandy
6 eggs
1/2 oz mixed peel


Recipe



Beat the butter to a cream, add the sugar, then the eggs well beaten alternately with the flour, beat well and add the remainder of the ingredients in small quantities. When well mixed turn onto a tin lined with paper and bake in a moderate oven 3 1/2 to 4 hours. The mixture rises very little, so the cake should be made nearly as deep as you want it to be.