*  Exported from  MasterCook  *
                                 Fruit Cake
 Recipe By     : Mrs. G.F.R. Jackson - Nantucket Island Cook Book
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          all-purpose flour
    1      cup           sugar
    8      ounces        butter
    6                    eggs -- separate out yolks
      1/2  cup           water
      1/2  cup           orange juice or any fruit juice
    1      teaspoon      ground mace
    1      teaspoon      ground cinnamon
    1      pound         sultana raisins
    1      pound         seeded raisins -- cut in halves
      1/2  pound         currants
      1/4  pound         conserved cherries -- cut in pieces
      1/2  pound         chopped dates
      1/4  pound         any nut meats -- chopped in bits
      1/4  pound         grated citron
                         grated rind of 1 orange
    1      teaspoon      baking powder
 Sift flour, reserving 1/2 cup.  Add baking powder and spices to the 1 1/2 cups
 of flour and sift again.  Beat eggs separately, wash fruit and cut as
 directed, drying between two towels.  The nuts and fruit except Sultanas may
 be put through the meat chopper using the coarse cutter.  Dredge lightly with
 the 1/2 cup of flour and mix thoroughly.
 Cream butter and sugar, add beaten egg yolks, flour and liquid alternately.
 Now stir in the fruit and nuts and fold in the egg whites which have been
 beaten dry.  The orange rind should be stirred into the fruit juice.  Be sure
 to mix all ingredients thoroughly.  Bake in a well greased pan in a moderate
 oven for three hours.
 A perfectly steady heat is essential to success in baking fruit cake.  If the
 cake is steamed for half the time and finished in the oven it is likely to be
 more moist.  Stand pans in vessels containing water.  After the cake is cooled
 thoroughly pour over it 1/2 cup of good brandy which will sink in.  Then wrap
 in “cut-rite” paper and tie firmly and keep closed in tin until ready to use.
 If it is kept for some time brandy in the same quantity should be added from
 time to time as this fruit cake must be moist when cut.  Use a very sharp
 knife and cut paper thin.
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 NOTES : This recipe is from an undated spiral-bound cookbook sold to benefit
 The Old Peoples' Home, 115 Main Street, Nantucket, Massachusetts.  I inherited
 the cookbook from my 101-year-old aunt.  I would guess the book was purchased
 about 1950 when my aunt visited Nantucket to look up some family history.
 There are a number of advertisements from local shops, many listing 3-digit
 telephone numbers.
 Formatted by C. Walden (and very nicely done, too!)