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The 1918 Fanny Farmer Cookbook
Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of
eggs; beat yolks until thick and lemon−colored, whites until stiff and dry, and add to first
mixture. Then add milk, fruit, nuts, and flour mixed and sifted with mace, cinnamon, and
soda.
Put in buttered deep pans, cover with buttered paper, steam three hours, and bake one and one
half hours in a slow oven, or bake four hours in a very slow oven. Rich fruit cake is always
more satisfactory when done if the cooking is accomplished by steaming.
9
7
Wedding Cake I
1
1
lb. butter
1
clove
/2 teaspoon
lb. sugar
3
lbs. raisins,
seeded and
cut in pieces
1
1
2 eggs
lb. flour
1
1
lb. currants
lb. citron,
2
cinnamon
teaspoons
thinly sliced
and cut in
strips
Nutmeg
3
/4
teaspoon
each
Allspice
1
lb. figs,
finely
chopped
Mace
1
/4 cup
brandy
tablespoons lemon juice
2
Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of
eggs, beat yolks until thick and lemon−colored, whites until stiff and dry, and add to first
mixture. Add flour (excepting one−third cup, which should be reserved to dredge fruit) mixed
and sifted with spices, brandy, and lemon juice. Then add fruit, except citron, dredged with
reserved flour. Dredge citron with flour and put in layers between cake mixture when putting
in
the pan. Bake same as English Fruit Cake.
9
8
Chapter XXXI − CAKE
610
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