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Fruit Cake - Dark

Name: Fruit Cake - Dark
Yield: 14 servings
Ingredients: two pounds of raisins (stoned); two pounds of currants; one pound of almonds (blanched); one pound of citron or candied peel and fruit; one pound of moist sugar; one pound of butter; one pound of flour; one dozen eggs; one teaspoonful of mace; one tablespoonful of cinnamon; one nutmeg; one wineglassful of brandy; one of wine

From Twentieth century home cook book, 1905

Serves 14

Let the cake stand in the pan for at least two hours.

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 Twentieth century home cook book (1905) by Francis Carruthers, page 21. The excerpt below is the record exactly as published.

Fruit Cake— Dark. The quantity of fruit is according to how rich the cake is to be made. The pro- portions for a rich, dark cake may be : Two pounds of raisins (stoned), two pounds of currants, one pound of almonds (blanched), one pound of citron or candied peel and fruit, one pound of moist sugar, one pound of butter, one pound of flour, one dozen eggs, one teaspoonful of mace, one tablespoonful of cinnamon, one nutmeg, one wineglassful of brandy, and one of wine

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