Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 14. One of the earliest known cookbooks by an African American author.
Beating eggs separately (whites and yolks) incorporates maximum air for lift in this early American cake that predates widespread chemical leavening. The combination of cream of tartar (acid) and soda (base) creates carbon dioxide when moistened, providing additional rise. Coating the dried fruits in extra flour prevents them from sinking during baking by increasing surface friction and absorbing moisture that would otherwise weigh them down.
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Chop raisins and citron fine
Rub the fruit in four ounces more flour
Beat the eggs separately
Stir the fruit in last
Butter sheets of paper, lay in a dripping-pan
Bake moderately
Ice while warm
The chopped and floured dried fruits can be prepared up to 2 days ahead and stored in an airtight container at room temperature. The finished cake actually improves in flavor after 1-2 days as the spices meld; wrap tightly in plastic wrap and store at room temperature.
Store the iced cake in an airtight container at room temperature for up to 1 week, or wrap tightly and freeze for up to 3 months. The high sugar and fat content, along with the dried fruits, act as natural preservatives. Thaw frozen cake overnight at room temperature before serving.
