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Fruit Cake
From San Rafael cook book, 1906, 1906
Serves 11
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 66. The excerpt below is the record exactly as published.
fruit cake. Sponge ginger bread requires a slow oven. Cookies re- quire a quick oven. WEDDING CAKE— Mrs. Daniel Bradford. (This cake was used at Mrs. Bradford's wedding many years ago.) 5 pounds of flour, 5 pounds of sugar, 5 pounds of butter, 5 pounds- of raisins, 5 pounds of citron, 10 pounds of currants, % pint of molas- ses, % pint of brandy, 35 eggs, 1% ounces of mace, 1% ounces of cin- namon, the same of cloves, 2 ounces of nutmeg, 1 teaspoon of soda. FRUIT CAKE— Mrs. Robert Dollar. Flour 1 pound sifted and browned, butter 1 pound, sugar 1 pound, eggs 10, soda 1 teaspoon, raisins 1 pound, currants 1 pound, citron % pound, orange 2 ounces, lemon 2 ounces, almonds V2 pound, walnuts Vz pound, cinnamon 1 teaspoon, mace 1 teaspoon, cloves 1 teaspoon, all- spice 1 teaspoon
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