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Black Cake

Name: Black Cake
Yield: 16 servings
Ingredients: Two pounds of flour; two pounds sugar; two pounds butter; eight pounds raisins; four pounds currants; one pint brandy; two pounds citron; twenty-four eggs; two ounces nutmeg; two teaspoons of cloves; a little molasses

From The new home cook book, 1896

Serves 16

This makes two very large loaves, splendid for weddings.

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The new home cook book (1896), page 129. The excerpt below is the record exactly as published.

BLACK CAKE. Mrs. a R DeForrest. Two pounds of flour, two pounds sugar, two pounds butter, eight pounds raisins, four pounds currants, one pint brandy, two pounds citron, twenty-four eggs, two 326 THE HOME COOK BOOK. ounces nutmeg, two teaspoons of cloves; add a little molasses

Cook this with the app: pantry check, scaling, and the assistant.