Japanese Fruit Cake

Name: Japanese Fruit Cake
Ingredients: 1 cup butter; 2 cups sugar; 3 cups flour; 1 cup milk; 6 eggs; 1 box raisins; 1 cup coconut; 4 teaspoons baking powder; 2 teaspoons cinnamon; 1 teaspoon cloves; 1 teaspoon nutmeg; 1 cup pecans and English walnuts

From The Gertrude Bobbitt Circle cook book, 1948

Submitted by Mrs. J. E. Yountz.

Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 14. The excerpt below is the record exactly as published.

JAPANESE FRUIT CAKE 1 cup butter 1 cup pecans and English wal- 2 cups sugar nuts 3 cups flour 4 teaspoons baking powder 1 cup milk 2 teaspoons cinnamon 6 eggs 1 teaspoon cloves 1 box raisins 1 teaspoon nutmeg 1 cup cocoanu

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