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Fruit Cake
From The Monmouth Baptist ladies' cook book, 1907
Serves 11
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. This cake will keep for years. FRUIT CAKE. Mrs. S. J. Hogue. Stir to a cream one pound each of brown sugar and butter and ten eggs beaten separately, one cup milk, one pound flour, three teaspoons baking powder, two pounds seeded raisins, two of currants, one off citron, one-quarter pound of almonds. Flour all of the fruit before putting it in ; teaspoon mace and cinnamon. FRUIT CAKE. Mrs. Janie S. Pebbles. Mrs. James Duke. Four pounds seeded raisins chopped, two pounds currants, one pound each of citron and figs cut fine, one pound brown sugar, one pound flour, one pound butter
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