Black Cake

Name: Black Cake
Ingredients: Two pounds sugar; Two pounds butter; Twenty-four eggs; Two pounds flour; Eight pounds raisins; Four pounds citron; One pint brandy; Two oz. nutmeg; Two oz. cinnamon; Two oz. cloves; One teaspoonful mace

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Best to pour brandy over raisins and let them stand overnight.

Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 25. The excerpt below is the record exactly as published.

BLACK CAKE: MRS. GLENDENNING. Two pounds sugar. Two pounds butter. Twenty-four eggs. Two pounds flour. Eight pounds raisins. Four pounds citron. One pint brandy. Two oz. nutmeg. Two oz. cinnamon. Two oz. cloves. One teaspoonful mace

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