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Fruit Cake

From The new home cook book, 1896

Serves 12

This cake will keep for two years.

Presented as published in 1896. 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 new home cook book (1896), page 128. The excerpt below is the record exactly as published.

FRUIT CAKE. Mrs. C. H. Wheeler. Three-fourths pound butter, one pound sugar (brown), one pound flour, two pounds currants, three pounds raisins (seeded), one-half pound citron, one-fourth pound almonds, eight eggs, one nutmeg, cloves and cinnamon^ one wine glass of brandy. The raisins are better to be soaked in brandy over night. BLACK CAKE. Mrs. a R DeForrest. Two pounds of flour, two pounds sugar, two pounds butter, eight pounds raisins, four pounds currants, one pint brandy, two pounds citron, twenty-four eggs, two 326 THE HOME COOK BOOK. ounces nutmeg, two teaspoons of cloves; add a little molasses to make it more moist and black. This makes two very large loaves, baked in tin pans or hoops. For weddings. Splendid. MOTHEE DOECHESTEE'S BLACK CAKE. Mrs. Kate Johnson. One pound sugar, one pound butter, one pound flour, ten eggs, three pounds raisins, three pounds currants, one-half pound citron, two teaspoons cinnamon, one tea- spoon cloves, two teaspoons nutmeg, one wine glass of brandy or alcohol. Stone the raisins and pour the liquor over them, and cover tight over night. Brown the flour to darken the cake. Bake from two to four hours. Will keep good two or three years. FEUIT CAKE. Mrs. N. C. Gridley, Evanston. One pound flour, one pound brown sugar, three-quar- ters of a pound of butter, three pounds seeded raisins, one pound currants, one pound citron, one-quarter pound almonds, blanched and powdered in rose water; one nutmeg, one wine glass brandy
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Cook this with the app: pantry check, scaling, and the assistant.