Dark Fruit Cake

Name: Dark Fruit Cake
Ingredients: one pound of sugar; one pound of butter; ten well-beaten eggs; one pound of flour; two pounds raisins; two pounds currants; one pound citron; one pound English Aval- nuts; one pound of figs; one cupful cold water; one teaspoonful of soda

From Durham cook book ..., 1921

Recipe by Mrs. A. G. Elliott.

Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 16. The excerpt below is the record exactly as published.

DAEK FEUIT CAKE, Cream one pound of sugar, one pound of butter until light, then add ten well-beaten eggs, and one pound of flour, reserving some of it to flour the fruit. Spice the batter with nutmeg, cinnamon and cloves. Two pounds raisins, two pounds currants, one pound citron, one pound English Aval- nuts, one pound of figs. Flour the fruit, stir into the batter, then add one cupful cold water into which one teaspoonful of soda

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