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Fruit Cake (No. 2)

Name: Fruit Cake (No. 2)
Yield: 11 servings
Ingredients: one pound of brown sugar; one pound of butter; 10 eggs; one pound of flour; two pounds of raisins; two pounds of currants; one-half pound of citron; one nutmeg; one teaspoonful cloves; one of allspice; one cupful of boiled cider; two teaspoonfuls Equity baking-powder

From Temperance cook book, 1887

Serves 11

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.

FRUIT CAKE. (No. 2.) One pound of brown sugar, one pound of butter, 10 eggs, one pound of flour, two pounds of raisins, two pounds of currants, one-half pound of citron, one nutmeg, one teaspoonful cloves, and one of allspice, one cupful of boiled cider, two teaspoonfuls Equity baking-powder

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