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Fruit Cake (No. 1)

Name: Fruit Cake (No. 1)
Yield: 14 servings
Ingredients: one and one-half pounds of flour; one and one-half pounds of sugar; one and one-half pounds of butter; two pounds of currants; two pounds of raisins; one-half pound of citron; one-half ounce of mace; one-half ounce of cloves; one-half ounce of cinnamon; twelve eggs; one cupful of molasses; one cupful of strong coffee; one teaspoonful of soda

From Temperance cook book, 1887

Serves 14

This cake can be made with wine or brandy instead of coffee.

Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 98. The excerpt below is the record exactly as published.

FURIT CAKE. (No. 1.) One and one-half pounds of flour, one and one-half pounds of sugar, one and one-half pounds of butter, two pounds of currants, two pounds of raisins, one-half pound of citron, one-half ounce each of mace, cloves and cinnamon, twelve eggs, one cupful of molases, one cupful of strong coffee, one teaspoonful of soda

Cook this with the app: pantry check, scaling, and the assistant.