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Fruit Cake

Name: Fruit Cake
Yield: 14 servings
Ingredients: One pound brown sugar; one pound flour, browned; three pounds seeded raisins; two pounds cleaned currants; one pound figs; three-fourths pound butter; one cup molasses; two teaspoons mace; cinnamon; cloves; one teaspoon each of pepper; nutmeg; one dozen eggs; one-half cup currant jelly melted in one-half cup of hot water

From The Monmouth Baptist ladies' cook book, 1907

Serves 14

This cake will keep for years.

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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 83. The excerpt below is the record exactly as published.

FRUIT CAKE. Mrs. J. Shultz. One pound brown sugar, one pound flour, browned, three pounds seeded raisins, two pounds cleaned cur- rants, one pound figs, three-fourths pound butter, one cup molasses, two teaspoons mace, cinnamon and cloves, one teaspoon each of pepper, nutmeg and soda,, one dozen eggs, one-half cup currant jelly melted in one-half cup of hot water

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