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Simple Fruit Cake Cooking Recipe

Below is the quick and easy cooking recipe for Fruit Cake.

One pound of flour, one of sugar, three-quarters of a pound of butter, two pounds of seeded raisins, two of currants, one of citron, a quarter of a pound of almonds, half an ounce of mace, a tea-spoonful of rosewater, a wine glass of brandy, one of wine, and ten eggs. Stir the sugar and butter to a cream, then add the whites and yelks of the eggs, beaten separately to a froth—stir in the flour gradually, then the wine, brandy, and spice. Add the fruit just before it is put into the pans. It takes over two hours to bake it if the loaves are thick—if the loaves are thin, it will bake in less time. This kind of cake is the best after it has been made three or four weeks, and it will keep good five or six months.

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