| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Good butter |
| 1 3/4 | c | Brown sugar |
| 16 | Eggs | |
| 4 | lb | Raisins |
| 4 | lb | Currants |
| 1 | lb | Mixed peel cut fine |
| 2 | lb | Flour |
| 1 | lb | Almonds,blanched cut fine |
| 2 | Nutmeg,grated same of mace | |
| 1/2 | pt | Brandy |
| 1 | tb | Lemon essence |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Never-ending fulfillment”