Fruit Cake

Name: Fruit Cake
Yield: 20 servings
Ingredients: One pound butter; 2 cups brown sugar; 8 egos (whites beaten separately); 14 pounds raisins; 1$ pounds currants; + pound mixed peel; 2 teaspoons cinnamon; 2 teaspoons allspice; $ teaspoon mace; 4 a nutmeg; } cup milk; essence of lemon to taste; 1 pound flour; 2 teaspoons baking powder

From Royal Victoria cook book, 1900

Serves 20

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 49. The excerpt below is the record exactly as published.

FRUIT CAKE—One pound butter, 2 cups brown sugar, 8 egos (whites beaten separately), 14 pounds raisins, 1$ pounds currants, + pound mixed peel, 2 teaspoons cinna- mon, 2 teaspoons allspice, $ teaspoon mace, 4 a nutmeg, } cup milk, essence of lemon to taste, 1 pound flour, 2 tea- spoons baking powder. HK. MAuDE McNas. SPANISH BUN.—Two eggs, 1 cup sugar, ? cup milk, 2 tablespoons cinnamon, 1 dessertspoon baking powder, 1 cup flour. Icing for same :—White of 1 of the eggs, 4 cup sugar, 1 teaspoon cinnamon. H. CARLEY. LIGHT FRUIT CAKE.—One and one-half cups but- ter, 2 cups sugar, 14 pints flour, 3 eggs, 2 teaspoons baking powder

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