Name: Golden Fruit Cake
Yield: About 4 lb.
Ingredients: ½ lb. light dates, cut; ½ lb. light figs, cut; ½ lb. sultana raisins; 12 soft dried apricots, cut; ¼ lb. citron; 1/8 lb. orange peel; 1/8 lb. lemon peel; 1/8 lb. candied ginger; ¼ lb. blanched almonds; ¼ lb. Brazil nut meats; ¼ lb. pecans; 1¼ rounds candied pineapple; ¼ lb. candied cherries; ½ lb. butter; ½ lb. white sugar; 2½ cups flour; 1 tsp. baking powder; 5 eggs; 3/8 cup sherry, plus more for soaking

Method

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Step 1: Cream the butter and add the sugar.
Step 2: Beat in half the eggs.
Step 3: Add the flour (sifted with the baking powder) alternately with the remaining eggs.
Step 4: Add the sherry, then the floured fruits and nuts.
Step 5: Bake at 275°F.
Step 6: Soak the finished cake in sherry.

From the cook

Makes a cake weighing about 4 pounds.

What we changed or couldn’t read (4)

Baking time and pan size are not given.
Source reads '1 1/4 rounded pineapple'; read as 1¼ rounds (rings) of candied pineapple.
Source reads '1/8 candied ginger' with no unit; shown as 1/8 lb.
'Soak in sherry' is ambiguous — could mean soaking the fruit before mixing or the baked cake; shown as soaking the cake.

Golden Fruit Cake

Ingredients Tick as you go

Method