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Black Fruit Cake
From How we cook in Tennessee .., 1906
Serves 12
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 85. The excerpt below is the record exactly as published.
Black Fruit Cake. — Two pounds of currants, two pounds of raisins cut fine, one pound citron, three-quarters pound butter, one pound sugar, one pound flour heavy, eleven eggs, half tea- spoon of cloves, one teaspoon each of nutmeg and rose water, spoon of cinnamon, one tablespoon of allspice, half tea- one teacup of brandy (or one pint of good whisky), one teacup of Madeira wine
Cook this with the app: pantry check, scaling, and the assistant.