361. Fruit Or Plum Cake, No. 1

One pound of flour,

One pound of butter,

One pound of sugar,

Twelve eggs,

One pound of citron,

Two pounds of dried currants, picked and washed,

One pound of seeded raisins,

One table spoonful of ground cinnamon,

Two large nutmegs grated,

One wine-glass of brandy,

One wine-glass of wine.

Sift the flour, prepare the spice, wash, pick and dry the currants, and seed the raisins.

With a wooden ladle beat the butter and sugar together in a deep pan. When it is smooth and light, beat the eggs. They should be whisked till they are thick, as the lightness of the cake depends in a great measure upon its being well beaten. Stir in a portion of the egg and flour into the butter and sugar, then a little more, till all is in and thoroughly incorporated. Add the liquor and spice gradually, and lastly the fruit, which must be well floured. Beat the whole fifteen minutes. Butter your pan, line it with two thicknesses of paper well buttered, pour in the batter, and bake about five hours.

Instead of the liquor, rose-water or lemon may be added to suit the taste.

362. Fruit Or Plum Cake, No. 2

One pound of flour,

One pound of sugar,

One pound of butter,

Ten eggs,

Two pounds of dried currants, washed, picked and wiped dry,

Two pounds of raisins, washed, picked and stoned,

A quarter of a pound of citron, cut in small slices,

A tea spoonful of ground cinnamon,

One nutmeg,

A wine-glass of brandy, and one of wine.

Stir the butter and sugar together till it is very smooth and light. Whisk the eggs till they are as thick as batter, and stir them into the butter and sugar alternately with the flour. Add the spice and liquor very gradually, then the fruit, which must be floured before it is put in, or it will settle at the bottom of the cake and burn. Beat the whole very hard for fifteen minutes.

If it is baked in a tin or iron pan, butter the pan, line the bottom and sides with very thick white or brown paper, butter the paper well, and pour in the mixture. Bake in a moderate oven five hours.

As many object to the use of wine and brandy, this cake may be finely flavored with a glass of rose-water instead; or a little lemon juice and a portion of the rind of the lemon grated in it.

363. New York Plum Cake

One pound of butter, One pound of sugar, One pound of flour,

One pound of citron, cut in small thin slices, Eight eggs,

Two pounds of raisins, seeded, Two pounds of currants, A quarter of an ounce of ground cinnamon, A quarter of an ounce of ground cloves, A quarter of an ounce of ground mace, A quarter of an ounce of grated nutmeg, One wine-glassful of brandy.

Slice the citron, pick, wash and dry the currants, seed the raisins and mix the fruit together, and dredge over it as much flour as will adhere to it. 16*

Prepare the spice. Stir the butter and sugar till it is smooth and light. Beat the eggs very light and stir them into the butter and sugar. Add the flour and fruit gradually; beat the batter till the fruit is thoroughly mixed with it, then add slowly the spice and liquor. Beat the mixture very hard for ten or fifteen minutes. Line your pans with two thicknesses of stout white paper, which should be well buttered, pour in the batter, and bake from four to five hours.

Rose-water and lemon may be used to flavor it instead of the liquor. A wine-glass of rose-water and as much lemon as to give it a taste.