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Confectioner's Fruit Cake

Name: Confectioner's Fruit Cake
Yield: 20 servings
Ingredients: ten pounds of butter; ten pounds of white sugar creamed together; eighty eggs; ten pounds of sifted flour; twenty pounds of currants; twenty pounds of raisins; two pounds of citron; one pound of candied orange peel; three ounces of allspice; two ounces of ginger; three ounces of ground cloves; one ounce of cinnamon; one nutmeg; one pint of molasses; one-half tea-spoonful of soda

From The new Kentucky home cook book, 1884

Serves 20

F. H. Traxel

Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 135. The excerpt below is the record exactly as published.

CONFECTIONER'S FRUIT CAKE. Take ten pounds of butter, ten pounds of white sugar creamed together, add eighty eggs, ten pounds of sifted flour, twenty pounds of currants, twenty pounds of raisins, two pounds of citron, one pound of candied orange peel, three ounces of allspice, two ounces of ginger, three ounces of ground cloves, one ounce of cinnamon, one nutmeg, one pint of molasses with one-half tea-spoonful of soda

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