| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Sugar |
| 1/2 |
lb |
Butter |
| 5 |
|
Eggs |
| 1/8 |
pt |
Molasses |
| 1/2 |
lb |
Flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
|
Nutmeg |
| 1 |
ts |
Clove |
| 1 |
ts |
Mace |
| 1 |
ts |
Cinnamon |
| 1/8 |
pt |
Brandy |
| 1 |
lb |
Raisins |
| 2/3 |
lb |
Currants |
| 2/3 |
lb |
Citron |
INSTRUCTIONS
Cream sugar and butter. Add eggs and molasses. Beat well. Add flour, soda,
and spices. Add brandy, then raisins, currants, and citron.
Pour dough into 2 loaf pans [4 fruitcake pans*] lined with waxed paper and
bake 3-4 hrs at 300F [60-70 min at 325F*]. Place shallow pan of hot water
on bottom of oven, but remove for last hr of baking. [Test with
toothpick.*] Let loaves cool before removing from pan.
[*suggestions of a practiced experimenter (not myself!)]
Posted By bhsiung@uhs.bsd.uchicago.edu (Dr. Bob) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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