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Black Cake (Christmas Cake)

Name: Black Cake (Christmas Cake)
Yield: 13 servings
Ingredients: one pound of butter; one pound of sugar; one pound of flour; ten eggs; one-half pint of brandy; three pounds of currants; one pound of citron; two pounds of seeded raisins; one-half pound of orange-peel; one-quarter pound of molasses; one-half ounce of powdered cloves; one-half ounce of ginger; one ounce of allspice; one-half ounce of cinnamon; the rind and juice of two lemons

From The Hotel St. Francis cook book, 1919

Serves 13

Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 204. The excerpt below is the record exactly as published.

Black cake (Christmas cake). One pound of butter, one pound of sugar, one pound of flour, ten eggs, one-half pint of brandy, three pounds of currants, one pound of citron, two pounds of seeded raisins, one-half pound of orange- peel, one-quarter pound of molasses, one-half ounce of powdered cloves, one- half ounce of ginger, one ounce of allspice, one-half ounce of cinnamon, and the rind and juice of two lemons

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