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
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
Yields
1 Servings