Christmas cake

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

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