Fruit Cake
From Blue Ribbon and Pure Gold cook book, 1905
If any of the fruit is omitted, add a little less of the flour.
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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 50. The excerpt below is the record exactly as published.
Fruit Cake—1 cup butter, 2 cups brown sugar, 1 cup very strong Blue Ribbon coffee (cold), 1 cup molasses, 3 eggs, 4 cups flour, sifted, 1 teaspoon baking soda, 2 cups raisins (chopped), 4 cup currants, 1 teaspoon Pure Gold cinnamon, } teaspoon Pure Gold ground cloves, } teaspoon Pure Gold allspice, 3 teaspoon Pure Gold mace, § teaspoon salt. Bake in a slow oven 2 to 3 hours. Fruit Cake—2 cups butter, 2 cups brown sugar, 1 cup molasses, 5 cups browned flour, 8 eggs well-beaten, 1 cup sour milk, 1 tea- spoon baking soda. Mix as usual, and stir in at the last, 1 pound currants, washed and dried,1 pound raisins, seeded, 1 pound dates, chopped, 1 teaspoon Pure Gold ground cinnamon, 3 teaspoon Pure Gold nutmeg and mace, 3 pound blanched, sliced almonds, 5 pound mixed peel
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