¹⁄₂ lb. butter (1 cup)
¹⁄₂ lb. sugar (1 cup)
6 eggs
¹⁄₄ cup brandy
¹⁄₄ cup lemon juice
Rind of 1 lemon, grated
2 cups blanched, chopped almonds
¹⁄₂ lb. citron
¹⁄₄ lb. candied orange peel
1 teaspoon nutmeg
¹⁄₂ teaspoon cloves
1 teaspoon cinnamon
¹⁄₂ teaspoon allspice
1 lb. raisins
1 lb. currants
¹⁄₂ lb. flour (1³⁄₄ cups)
Line the pan with three thicknesses of paper, buttering the top layer.
Mix the flour and spices. Flour all the fruit except the citron. Mix the
ingredients in the order in which they are given. The pan may be filled
nearly full, as this cake rises but little. Bake it for three hours or
more in a very moderate insulated oven. Test the stones as explained on
page 225, until the paper will barely change colour. If, at the end of
two hours, the cake is not browned at all, take out one or both of the
stones very quickly and heat them again till they will slightly brown
the tissue paper. The oven must be promptly closed when the stones are
removed, or the cake will be injured. Test it with a steel knitting
needle or straw. The needle will come out only a little greasy when the
cake is done.
Let the cake stand at least five minutes after removing it from the oven
before taking out of the pans, or it is likely to break. Fruit cake
should be kept for at least a week in a tightly covered tin box or a
crock, before it is ready for use. It will keep for months, and improves
with time.