Japanese Fruit Cake

Name: Japanese Fruit Cake
Ingredients: 6 eggs; 1 teaspoon Royal baking powder; 1 cup butter; 2 cups finely chopped raisins; 2 cups sugar; 1 teaspoon cinnamon; 1 cup sweet milk; 1 teaspoon allspice; 3 cups Melrose flour; 1 teaspoon cloves; Flavor with Sauer's vanilla.

From Anson County cook book, 1928

Recipe by Fannie Bennett.

Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 45. The excerpt below is the record exactly as published.

JAPANESE FRUIT CAKE 6 eggs 1 teaspoon Royal baking powder 1 cup butter 2 cups finely chopped raisins 2 cups sugar 1 teaspoon cinnamon 1 cup sweet milk 1 teaspoon allspice 3 cups Melrose flour 1 teaspoon cloves Flavor with Sauer's vanilla.

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