vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Gaelic Fruit Cake
From The century cook book, 1894
Serves 5
Wash and dry currants before use.
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 76. The excerpt below is the record exactly as published.
Gaelic Fruit Cake. Cream two teacupfuls of sugar and one of butter; add gradually oneteacupful of milk, then the beaten yolks of nine eggs, four teacupfuls of flour sifted and mixed while dry with two teaspoonfuls of baking powder. While beating in the flour add the whites of the eggs whipped to a froth. Flavor to taste. In putting the cake in the pan place first a thin layer of cake, then sprinkle in a portion of the following three kinds of fruit mixed together: One pound of raisins seeded and chopped, half a pound of currants, and one-fourth pound of citron sliced thin. Follow with a layer of cake, then a layer of fruit, and so on, finish- ing with a thin layer of cake. Bake in a moderate oven for two hours. It is perhaps needless to add that the currants should be washed and dried before using. 128 Layer Cakes 129 Cocoanut Cake. One-half cupful of butter and two cupfuls of sugar rubbed to a cream; stir in a cupful of sweet milk, then three cupfuls of flour and four tea- spoonfuls of baking powder; last of all, the whites of five eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.