Yield: 1 servings
|1½ cup||Good butter|
|1¾ cup||Brown sugar|
|1 pounds||Mixed peel cut fine|
|1 pounds||Almonds,blanched cut fine|
|2 \N||Nutmeg,grated same of mace|
|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.