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Fruit Cake

Name: Fruit Cake
Yield: 12 servings
Ingredients: one pound of butter; one pound of sugar; one pound of flour; nine eggs; four pounds of raisins (chopped); four pounds of currants; one-half pound citron (sliced); three gills of brandy; one tablespoonful of ground cloves; one tablespoonful of ground cinnamon; one tablespoonful ground allspice; one nutmeg (grated); one tablespoonful of vanilla extract; one tablespoonful of orange extract; one tablespoonful of almond extract; the juice and rinds of two lemons

From Kirmess cook book, 1907

Serves 12

Presented as published in 1907. 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 Kirmess cook book (1907), page 184. The excerpt below is the record exactly as published.

One pound of butter, one pound of sugar, one pound of flour, nine eggs, four pounds of raisins (chopped), four pounds of currants, one-half pound citron (sliced), three gills of brandy, one tablespoonful of ground cloves, one tablespoonful of ground cinnamon, one tablespoon- ful ground allspice, one nutmeg (grated), one table- spoonful of vanilla extract, one tablespoonful of orange DESSERTS. 429 extract, one tablespoonful of almond extract, the juice and rinds of two lemons. Bake in two separate pans containing four pounds each, one hour and a quarter, in a moderate oven. cakrib's fruit cake

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