Japanese Fruit Cake

Name: Japanese Fruit Cake
Ingredients: 1 cup butter; 2 cups sugar; 3 cups flour; 4 to 6 eggs beaten separately; 1 scant cup milk; 1 teaspoon vanilla; 2 teaspoons baking powder; 1 tablespoon each of allspice, and cinnamon, and 1 teaspoon ground cloves.

From Favorite recipes (North Carolina, 1948), 1948

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 Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 3. The excerpt below is the record exactly as published.

JAPANESE FRUIT CAKE - 1 cup butter 4 to 6 eggs beaten separately 2 cups sugar 1 scant cup milk 3 cups flour 1 teaspoon vanilla ; 2 teaspoons baking powder Lemon extract to taste Make cake in usual way ,this being the standard recipe for 1-2-3-4 cake. Divide batter in two parts. Cook two plain layers. Into the other half of batter stir 1 cup seedless raisins, chopped fine, 1 tablespoon ; each of allspice, and cinnamon, and 1 teaspoon ground Gloves.

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