Black Fruit Cake
From The national course in home economics, 1917
Serves 10
Recipe by I. M. Dell.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 164. The excerpt below is the record exactly as published.
BLACK FRUIT CAKE. One pound of butter, two pounds of raisins, stoned, two pounds of currants carefully washed and one pound of dark brown sugar, one-half pound of citron, one teaspoonful each of cinnamon, allspice, nutmeg, cloves and soda, one tablespoonful of New Orleans or black molasses, seven eggs, one pound of flour and enough sour milk to mix it quite stiff. Bake slowly. I. M. Dell. GOLD CAKE— No. 2. Beat well the yolks of eight eggs, one cupful of granulated sugar, one- quarter of a cupful of butter, one-half cupful of sweet milk, one and one- half cupfuls of flour, two teaspoonfuls of baking-powder; cream the butter and sugar together. Beat the yolks thoroughly and stir in the butter and sugar; add the milk, then the flour, and stir hard. Bake in a cake mold about forty minutes. , B. Stagey. MARBLE CAKE. (Made of Ko-nut.) Two-thirds of a cupful of Ko-nut creamed with one and one-half cup- fuls of sugar, one-fourth of a teaspoonful of salt; add three eggs beaten light, one teaspoonful of vanilla, one cupful of water, three cupfuls of flour, three teaspoonfuls of baking-powder. Melt two ounces of Baker's chocolate in one tablespoonful of Ko-nut and add to one-third of above mixture. When filling the pan alternate the dark and light dough. Myrtie E. Robinson. SUNSHINE CAKE. Use whites of ten eggs, yolks of six, one teaspoonful of cream o
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Cook this with the app: pantry check, scaling, and the assistant.