Yield: 1 servings
Measure | Ingredient |
---|---|
1½ cup | Good butter |
1¾ cup | Brown sugar |
16 \N | Eggs |
4 pounds | Raisins |
4 pounds | Currants |
1 pounds | Mixed peel cut fine |
2 pounds | Flour |
1 pounds | Almonds,blanched cut fine |
2 \N | Nutmeg,grated same of mace |
½ pint | Brandy |
1 tablespoon | Lemon essence |
Directions: Cream butter and sugar well, add the beaten yolks, then the stiffly beaten egg whites. Put all fruits and nuts together, rub with some of the 2 pounds of flour. Beat well, then add nuts and brandy. I make just half of this recipe and I put in a very small teaspoon of soda. Bake slowly. This is a transcription from my Grandma Dixon's handwritten recipe book. It dates from the first quarter of this century.
Liz Parkinson