Old-English Fruit Cake
|Butter||1 Pound (2 Cup)|
|Brown sugar||1 Pound|
|Eggs||12 Small, separated|
|Regular all purpose flour||4 Cup (64 tbs)|
|Mixed candied fruit||1 Pound|
|Candied cherries||1 Pound|
|Seeded raisins||1 Pound|
|Seedless raisins||1 Pound|
|Pitted dates||1 Pound, cut into pieces|
|Diced citron||1⁄2 Pound|
|Broken walnuts||1 Pound|
|Double strength coffee||1⁄2 Cup (8 tbs)|
|Grated orange peel||3 Medium|
|Oranges||3 Medium, juiced|
|Lemon peel and juice||1 , grated|
Cream together butter and sugar until light and fluffy.
Add well-beaten egg yolks and stir vigorously until smooth and creamy.
Sift flour, measure, and sift with spices.
Combine candied fruit, cherries, seeded raisins, seedless raisins, currants, dates, citron, and walnuts, and mix lightly with 1 cup of the spiced flour.
Add remaining flour to batter, blending alternately with mixture of rum, coffee, and fruit peel and juices.
Add fruit and nut mixture and mix well.
Beat egg whites until they hold stiff peaks, then fold into batter.
Butter 4 loaf pans (5 by 9-inch size), line with brown paper, and butter again.
Spoon in batter.
Bake in a 250° oven for about 3 hours, 30 minutes, or until a toothpick inserted in center of cakes comes out clean.
Have a shallow pan of water in bottom of oven.
Set cakes in pans on wire racks to cool; remove from pan.
Wrap each cake in a cloth moistened in brandy.
Wrap individually in 2 layers of foil, sealing to make airtight.
Age at least 1 month.
Chill before slicing.