Maple Sugar Fruit Cake
From The Rural cook book, 1907
Serves 8
No spices are used, as the maple sugar flavors the cake.
Presented as published in 1907. 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 Rural cook book (1907), page 74. The excerpt below is the record exactly as published.
Maple Sugar Fruit Cake^Cream one cupful of butter and add to it two cupfuls of maple sugar, one of maple syrup, .three beaten eggs, one small cupful of milk with a rounding teaspoonful of soda dissolved in it, five cupfuls of flour sifted with two teaspoonfuls of cream tartar and a little salt. Mix all together ar.d add one pound of raisins, one of cur- rants, half a pound of citron and a quarter of a pound of orange peel, all well floured. Mo spices are used, as the maple sugar flavors the Old-Fashioned Fruit Cake.— This is intended for rolling out and bak- ing in flat pans, instead of the usual loaf. Take two and a half cupfuls of sugar, creamed up with half a cupful of butter, half a cupful of sour milk, a teaspoonful of soda, half a teaspoonful each of cinnamon, nut- meg and ground cloves, a cupful of raisins and one of currants
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