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Fruit Layer Cake

Name: Fruit Layer Cake
Yield: 6 servings
Ingredients: two cupfuls of sugar; two-thirds of a cupful of butter; one cupful of sweet milk; three cupfuls of flour; one teaspoonful of soda; two of cream tartar; the beaten whites of three eggs; the beaten yolks of three eggs; one tablespoonful of molasses; two tablespoonfuls of brandy; one teaspoonful of cinnamon; one-half teaspoonful of cloves; one-half teaspoonful of allspice; quarter of a pound of citron sliced fine; one cupful of chopped raisins; one-quarter of a cupful of flour

From The century cook book, 1894

Serves 6

Use frosting between layers.

Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 75. The excerpt below is the record exactly as published.

Fruit Layer Cake. Stir together two cupfuls of sugar with two-thirds of a cupful of butter; add one cupful of sweet milk, three cupfuls of flour, one teaspoonful of soda, and two of cream tartar; mix thoroughly and divide in two equal parts. To one-half add the beaten whites of three eggs; to the other half, add the beaten yolks of three eggs, one tablespoonful of molasses, two tablespoonfulsof brandy, one teaspoonful of cinnamon, one-half teaspoonful of cloves, one-half teaspoonful of allspice, quarter of a pound of citron sliced fine, one cupful of chopped raisins, and one-quarter of a cupful of flour

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