Harrison Fruit Cake

Name: Harrison Fruit Cake
Ingredients: one pound of butter; one pound of flour; one-quarter of a pound of sugar; one dozen eggs; two pounds of citron; two small cocoanuts; two pounds blanched almonds; one wineglassful of wine; one wineglassful of brandy; one teaspoonful of ground cinnamon; one grated nutmeg; one teaspoonful of ground mace; two teaspoonfuls of baking powder

From Statesmen's dishes; and how to cook them, 1890

When done, the cake will leave the sides of the pan.

Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 33. The excerpt below is the record exactly as published.

HARRISON FRUIT CAKE. BY MRS. JOHN J. INGAIXS. (Wife of Senator from Kansas, and President pro tern, of the Senate.) pNE pound of butter, one pound of flour, one- quarter of a pound of sugar (fine granulated), one dozen eggs, two pounds of citron, two small cocoanuts (grated), two pounds blanched almonds, one wineglassful of wine, one wineglassful of brandy, one teaspoonful of ground cinnamon, one grated nutmeg, one teaspoonful of ground mace, two teaspoonfuls of baking powder

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