| 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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