Groom's Cake
From Superior cook book, 1905
Serves 12
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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 108. The excerpt below is the record exactly as published.
lbs. butter, ^~> lbs. I'aisins, ."! lbs. citron. 10 lbs. cui'rants, 1 pt. liramly, V| oz. cIoncs. ounce cin- namon. 1 of mace. I of nutmeg. This makis l.'Po lbs. and ki'e[)s "^(1 years. Bake in a .Jewel range. White Fruit Cake. One-half cuj) of butler and "i cups of pulverized sugar creameil together. .\d(l % of a cup of milk, 2VL> cups of pastry tiour, alternately with the whites of 8 eggs. One cup of crystallized fruit, cut fine, and Yj cup of chopix'd almonds are put in last. l^)ake in a tuhe pan, slowly, for an hour in a Jewel Eange. The cake should rise high in the pan before beginning to brown. Groom's Cake. Twelve t'ggs (well beaten), 1 II). butter and 1 lb. soft white sugar ei'eamed, ."3 lbs. raisins stoned, 1 lb. citron cut .small, 1 lb. almonds blanched and chipped, 1 lb. Dousman's Best Patent flour, 1 wine glass brandv, grated rind and juice of 1 lemon
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Cook this with the app: pantry check, scaling, and the assistant.