Fruit Cake

Name: Fruit Cake
Ingredients: 2 cups butter; 2 cups brown sugar; 1 cup molasses; 5 cups browned flour; 8 eggs well-beaten; 1 cup sour milk; 1 teaspoon Blue Ribbon baking soda; 1 pound currants, washed and dried; 1 pound raisins, seeded; 1 pound dates, chopped; 1 teaspoon Blue Ribbon ground cinnamon; } of nutmeg; 14 of mace; % pound blanched, sliced almonds; 14 pound mixed peel

From Blue Ribbon cook book, 1905

If any of the fruit is omitted, add a little less of the flour.

Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 50. The excerpt below is the record exactly as published.

Fruit Cake—1 cup butter, 2 cups brown sugar, 1 cup very strong Blue Ribbon coffee (cold), 1 cup molasses, 3 eggs, 4 cups flour, sifted, 1 teaspoon Blue Ribbon baking soda, 2 cups raisins (chopped), % cup currants, 1 teaspoon Blue Ribbon ground cinnamon, 1 teaspoon Blue Ribbon ground cloves, 14 teaspoon Blue Ribbon allspice, 14 teaspoon Blue Ribbon mace, 14 teaspoon salt. Bake in a slow oven 2 to 3 hours. Fruit Cake—2 cups butter, 2 cups brown sugar, 1 cup molasses, 5 cups browned flour, 8 eggs well-beaten, 1 cup sour milk, 1 teaspoon Blue Ribbon baking soda. Mix as usual, and stir in at the last, 1 pound currants, wash- ed and dried, 1 pound raisins, seeded, 1 pound dates, chopped, 1 teaspoon Blue Ribbon ground cinnamon, }% of nutmeg and 14 of mace, % pound blanched, sliced almonds, 14 pound mixed peel

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