Ingredients Jump to Instructions ↓

  1. 1 pound shortening

  2. 1 pound brown sugar

  3. 1 cup molasses

  4. 12 egg yolks, well beaten

  5. 3 cups all-purpose flour

  6. 4 teaspoons cinnamon

  7. 4 teaspoons allspice

  8. 1 1/2 teaspoons mace

  9. 1/3 cup flour

  10. 3 pounds seeded raisins, cut in pieces

  11. 2 pounds sultana raisins

  12. 1 1/2 pounds candied citron, sliced thin and cut into strips

  13. 1 pound dried currants

  14. 1/4 cup chopped preserved lemon rind

  15. 1/2 cup chopped preserved orange rind

  16. 1 cup brandy

  17. 4 ounces chocolate melted, optional

  18. 12 egg whites, beaten stiff

  19. 1/4 teaspoon baking soda, dissolved in

  20. 1 tablespoon hot water

Instructions Jump to Ingredients ↑

  1. : Line 4 large loaf pans with aluminum foil. Preheat oven to 250 degrees F. Cream shortening until light and fluffy. Beat in the brown sugar little by little. Stir in molasses and egg yolks. Sift together 3 cups flour, cinnamon, allspice, mace and nutmeg. Add to the first mixture. Mix 1/3 cup flour, seeded raisins, sultana raisins, citron, currants, preserved lemon rinds and orange rinds. Add to the batter. Add brandy and chocolate. Fold in egg whites. Just before putting the batter in the pans, add the baking soda dissolved in the water. Fill the pans and cover tops closely with aluminum foil. On the oven bottom place several shallow pans filled with hot water to a depth of 1 inch. Set the pans of fruit cake on the shelf above. Bake 3 hours. Remove the pans of water and remove the aluminum foil from the tops of the cakes. Bake 1 1/2 hours more. Dry out the cakes.


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