|Brown sugar||1 Pound|
|Molasses||1 Cup (16 tbs)|
|Pastry flour||4 Cup (64 tbs)|
|Mace||1 1⁄2 Teaspoon|
|Seeded raisin||2 Pound|
|Preserved lemon rind||1⁄2|
|Preserved orange rind||1⁄2|
|Candied cherries||1 Pound|
|Candied pineapple||1 Pound|
|Citron||1 1⁄2 Pound|
|Preserved strawberries||2 Cup (32 tbs)|
|Fruit juice||1 Cup (16 tbs)|
|Hot water||1 Tablespoon|
Cream together until thoroughly blended the butter and brown sugar.
Add the beaten egg-yolks and molasses and beat well.
Fold in stiffly beaten egg whites.
Sift together the flour and spices.
Reserve 1 cup for dredging fruit.
Add the remaining flour mixture to egg mixture.
Mix the prepared fruits, except the citron, and dredge with the 1 cup flour.
Add strawberries, almonds and fruit juice to mixture and mix all together well.
Last add soda dissolved in hot water.
Have ready 5 or 6 large loaf pans greased and floured, or about 2 doz. individual pans.
Place a layer of the batter in each pan, then a layer of citron, then another layer of batter, filling the pans about 3/4 full.
Over the top also place small pieces of citron.
This may be either baked or steamed.
For baking, place in a slow oven of 275Â° F. for 3 to 4 hrs., for the large ones, or for 2 hrs. at 325Â° F. for the small ones.
Or cover the pans closely with wax paper and steam the large fruit cakes 2 hrs., then remove the paper and bake for 2 hrs. at 275Â° F., or 1 hr. of steaming and 1 hr. of baking at 325Â° F. should suffice for the smaller fruit cakes.
When baked remove from the tins and allow to cool.
This cake should be made several weeks before using.