Colonial Dame's Recipe for Connecticut Loaf Cake

Name: Colonial Dame's Recipe for Connecticut Loaf Cake
Ingredients: 3 pounds flour; 2 pounds butter; 2 pounds sugar; 6 eggs; 2 pounds of fruit, raisins and citron; nutmeg to taste; 1/2 pint wine and brandy mixed; 1/2 pint best yeast

From Delicate dishes, 1896

Mrs. E. L. Hale

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 Delicate dishes (1896), page 43. The excerpt below is the record exactly as published.

LONIAL DAME'S RECIPE FOR CONNECTI- CUT LOAF CAKE. (150 years old.) Three pounds flour, 2 pounds butter, 2 pounds sugar, 6 eggs, 2 pounds of fruit, raisins and citron, nut- meg to taste, y^ pint wine and brandy mixed.

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