Pecan Cake

Name: Pecan Cake
Yield: 16 servings
Ingredients: Three-quarters pound shelled pecans; two pounds seeded raisins; three-quarters pound butter; one pound sugar; one pound flour; half pound flour for flouring fruit; grated rind of two oranges; six eggs; half cup black molasses; half pint good whiskey; two teaspoons baking powder in the flour; two nutmegs grated

From How we cook in Tennessee .., 1906

Serves 16

This recipe is attributed to Mrs. Gov. Folk.

Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 91. The excerpt below is the record exactly as published.

Pecan Cake. — Three-quarters pound shelled pecans, two pounds seeded raisins, three-quarters pound butter, one pound sugar, one pound flour, half pound flour for flouring fruit, grated rind of two oranges, six eggs, half cup black molasses, half pint good whiskey, two teaspoons baking powder in the flour, two nutmegs grated

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