Japanese Fruit Cake
From Trinity cook book, 1925
For filling, cook sugar and water with lemon juice and rind, then add shredded cocoanut and beaten egg whites.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 34. The excerpt below is the record exactly as published.
JAPANESE FRUIT CAKE One cup of butter, two cups of swansdown flour, one cup of milk, five eggs, leave out whites of two. Bake in four layers, two of them are plain, while to the other two are added one-fourth pound of seeded raisins cut fine and floured well. One teaspoonful of pulverized cloves, cinnamon, allspice, one-half teaspoonful of nutmeg and one tablespoonful of chocolate
Cook this with the app: pantry check, scaling, and the assistant.