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English Fruit Cake

Name: English Fruit Cake
Yield: 12 servings
Ingredients: One pound powdered white sugar; three-fourths pound butter; one pound flour; twelve eggs; two pounds raisins; two pounds currants; one-half or one-fourth pound of citron; one-fourth ounce, or about one large spoonful of cinnamon; one-fourth ounce, or about one large spoonful of cloves; one-fourth ounce, or about one large spoonful of nutmeg; one glass of wine; one of brandy

From The household (of the Detroit free press), 1886

Serves 12

Best a week or two old.

Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 364. The excerpt below is the record exactly as published.

ENGLISH FRUIT CAKE. One pound powdered white sugar, three-fourths pound butter, one pound flour, twelve eggs, two pounds raisins, two pounds currants, one-half or one-fourth pound of citron, cut in strips, one-fourth ounce, or about one large spoonful each of cinnamon, cloves and nutmeg mixed, one glass of wine, one of brandy

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