vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fruit Cake
From The Twin-city housewife, 1920
Serves 16
Recipe attributed to Mrs. R. C. Click.
Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 60. The excerpt below is the record exactly as published.
Fruit Cake Twelve eggs, one pound each of flour, butter, brown sugar, citron, currants, figs and dates one-half pound candied pineapple three pounds of layer raisins two large nutmegs, one-half ounce whole cloves ground fine, one pint wine, one-half pint of brandy. Seed the raisins, cut the fruit as fine as possible, and dredge with part of the flour. Cream, butter and sugar together, add the well-beaten eggs, flour, spices, wine and brandy. Turn into a well-greased mould boil for three hours, then put into a moderate oven and bake two hours.—Mrs. R. C. Click. Fruit Cake Two pounds best raisins, stoned, two pounds currants, one pound citron, twelve eggs, one pound each of butter, sugar and flour. Make batter as for pound cake. Before adding the fruit stir into the batter four and a half teaspoons of cream tartar, one-half teaspoon soda, one tablespoon each of cinnamon and white ginger, four teaspoons grated nutmeg, one large spoon of best molasses. .Dredge the fruit well in flour and add by degrees the fruit and half a teacup of brandy or whiskey. Bake slowly. This makes two nice cakes.—Mrs. W. L. Stagg. Fruit Cake One pound of flour, one pound sugar, three-fourths of a pound of butter, ten eggs, three pounds of raisins, one pound currants,
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Cook this with the app: pantry check, scaling, and the assistant.