English Fruit Cake

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 lb. butter.
  • 1 lb. light brown sugar.
  • 9 eggs.
  • 1 lb. flour.
  • 2 teaspoons mace.
  • 2 teaspoons cinnamon,
  • 1 teaspoon soda.
  • 2 tablespoons milk.
  • 3 lbs. currants.
  • 2 lbs. raisins seeded and finely chopped.
  • Ā½ lb. almonds blanched and shredded.
  • 1 lb. citron thinly sliced and cut in strips.


    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, and flour mixed and sifted with mace, cinnamon, and soda. Put in 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.