Martha Washington’s Fruit Cake Recipe


1/2 pound butter or shortening.
1-1/2 pounds of sugar.
6 eggs.
1-1/4 pounds flour.
1 teaspoon soda.
1/4 teaspoon salt.
1 grated nutmeg.
1/4 teaspoon mace.
2 cups sour cream.
1 pound chopped raisins.
1 pound well-cleaned currants.
1/2 pound sliced citron.
Juice and rind of 1 lemon.


Cream the butter or shortening and add the sugar. Gradually add the well-beaten egg yolks. Mix and sift the dry ingredients and add alternately with the cream. Add the raisins, currants, citron well floured, and lemon. Mix well. Fold in the stiffly beaten egg whites. Turn into
paper-lined loaf cake pans and cover the tops with greased paper.
Bake slowly at 320 degrees F., about two and one-half hours.


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