Rich Fruit Cake
1⁄2 lb. butter (1 cup)
1⁄2 lb. sugar (1 cup)
6 eggs
1⁄4 cup brandy
1⁄4 cup lemon juice
Rind of 1 lemon, grated
2 cups blanched, chopped almonds
1⁄2 lb. citron
1⁄4 lb. candied orange peel
1 teaspoon nutmeg
1⁄2 teaspoon cloves
1 teaspoon cinnamon
1⁄2 teaspoon allspice
1 lb. raisins
1 lb. currants
1⁄2 lb. flour (13⁄4 cups)
Line the pan with three thicknesses of paper, buttering the top layer. Mix the flour and spices. Flour all the fruit except the citron. Mix the ingredients in the order in which they are given. The pan may be filled nearly full, as this cake rises but little. Bake it for three hours or more in a very moderate insulated oven. Test the stones as explained on page 225, until the paper will barely change colour. If, at the end of two hours, the cake is not browned at all, take out one or both of the stones very quickly and heat them again till they will slightly brown the tissue paper. The oven must be promptly closed when the stones are removed, or the cake will be injured. Test it with a steel knitting needle or straw. The needle will come out only a little greasy when the cake is done.
Let the cake stand at least five minutes after removing it from the oven before taking out of the pans, or it is likely to break. Fruit cake should be kept for at least a week in a tightly covered tin box or a crock, before it is ready for use. It will keep for months, and improves with time.