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Nut Fruit Cake

Name: Nut Fruit Cake
Yield: 5 servings
Ingredients: One cupful of butter; two of sugar; four eggs; One grated nutmeg; I lb. of flour; about 2 ozs. of flour; A large coffee-cupful of raisins; the same amount of hickory-nuts

From Harper's cook book encyclopædia, 1902

Serves 5

This cake is rich and can be decorated with burnt almonds.

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 67. The excerpt below is the record exactly as published.

Nut Fruit Cake. — One cupful of butter is creamed with two of sugar, and four eggs added, yolks and whites beaten separately. One grat- ed nutmeg and I lb. of flour stirred in gradually, keeping out about 2 ozs. of flour to dredge the nuts and raisins. A large coffee-cupful of raisins, stoned and split, and the same amount of hickory-nuts

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