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Washington Loaf Fruit Cake
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Ingredients:
3 cups sugar
2 cups butter
1 cup sour milk
5 eggs, separated
1 teaspoon baking soda
3 tablespoons cinnamon
1/4 teaspoon grated nutmeg
2 cups raisins
1 cup currants (or any other dried fruit you prefer)
4 cups flour, sifted
Directions:
- Sift flour with spices; set aside.
- Blend sugar and butter until light and fluffy.
- Add beaten egg yolks and sour cream.
- Gradually mix in flour mixture and beaten egg whites.
- Mix as usual
and stir the
fruit in at the last, dredged in flour.
- Line the cake pans with paper
well
buttered.
NOTE: This cake will take longer to bake than plain; the heat of
the
oven must be kept at an even temperature.
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Did You Know?
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In the
18th century in some areas in Europe, fruitcakes
were made using nuts from the harvest for good luck in the following
year. The cake was then saved and eaten before the harvest of the next
year. The fruitcake also remained popular at Victorian Teas in England
throughout the 19th century.
In the Bahamas, not only is the fruitcake drenched with rum, but the
ingredients are as well. All of the candied fruit, walnuts, and raisins
are placed in an enclosed container and are soaked with the darkest
variety of rum, anywhere from 2 weeks to 3 months in advance. The cake
ingredients are mixed, and once the cake has finished baking, rum is
poured onto it while it is still hot.
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