Baked English Fruit Cake
|Honey||1 Cup (16 tbs)|
|Oil||1 Cup (16 tbs)|
|Eggs||8 Small, separated|
|Whole wheat flour||2 Cup (32 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground clove||1⁄2 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Unsweetened grape juice||1⁄4 Cup (4 tbs)|
|Seedless raisins||1 Pound|
|Dried currants||1 Pound|
|Oranges||3 , rind grated|
|Lemons||3 , rind grated|
|Dates||1⁄2 Pound, pitted and cut|
|Nuts||1 Cup (16 tbs), coarsely chopped|
|Soybeans||1 Cup (16 tbs), roasted, chopped|
Blend honey, oil and egg yolks.
Sift 1 1/2 cups flour and spices.
Combine with honey, oil and yolks, and add grape juice.
Mix remaining 1/2 cup flour with raisins, currants and dates.
Add to batter.
Stir in rind, nuts and soybeans.
Fold in stiffly beaten egg whites.
Turn into oiled and floured loaf pans, filling only 2/3 full.
Place oiled wax paper over tops; secure with string.
Put large pan of hot water on lowest rack of oven.
Set cake on rack above and bake at 300Â° F., about 3 hours.
When thoroughly baked, cake should burst open.