Light Fruit Cake - 1
Source of Recipe
THE MAMA'S COOK BOOK - Mrs. Louise H. Spaulding
List of Ingredients
1 dozen eggs
1 lb. butter
1 lb. sugar
1 lb. self-rising flour
2 lbs. pecans
3 lbs. white raisins
1 lb. crystalized pineapple
1 1/2 lbs. crystalized cherries
1 lb. citron
1/4 lb. crystalized orange peel
1/4 lb. lemon peel
1 tsp cloves
1 tsp cinnamon
2 tsp all spice
1 cup wine or milk
Recipe
Wash raisins and drain. Let dry overnight. Cut fruit and roll in extra cup of flour. Beat eggs separately; put whites in refrigerator. Cream butter, adding a little at a time to egg yolks. Beat creamed butter and egg yolks well. Sift spices and flour together. Add to above mixture, beating thoroughly after each addition, alternating with wine (or milk). Add fruit mixture and beat. Add beaten egg whites, folding in well. Put in well greased and floured pans that have 2 thicknesses of paper on bottom. Turn on oven to preheat (after cakes have been put in cold oven) having regulator at about 300 degrees. As soon as oven has been preheated, turn to bake and leave until cake leaves side of pan and will not show a dent when lightly pressed with finger (about 3/4 hour per lb.) This recipe makes 3 cakes.
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