Japanese Fruit Cake

Name: Japanese Fruit Cake
Ingredients: 1 cup butter; 1% pound coconut; 2 cups sugar; 1 box raisins; 6 eggs; 1 cup nuts, broken; 1 cup milk; 3 cups flour, self-rising (about 11% tsps. each)

From The Williamston cook book, 1950

Presented as published in 1950. 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 Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 15. The excerpt below is the record exactly as published.

JAPANESE FRUIT CAKE Ne, 1 cup butter 1% pound coconut 2 cups sugar 1 box raisins ‘Paved 6 eggs 1 cup nuts, brokenj:. “liq] 1 cup milk nutmeg and cloves 3 cups flour, self-rising (about 11% tsps. each)

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