Plain Fruit Cake

Name: Plain Fruit Cake
Yield: 3 servings
Ingredients: One cup butter; cup brown sugar well beaten; 4 eggs; 14 cups raisins; 14 cups currants; 38 ounces peel; 1 teaspoon each of cloves; cinnamon or any desired spice; 2 cups flour; 1 teaspoon soda; mixed in } cup sour cream or milk

From Royal Victoria cook book, 1900

Serves 3

Mrs. G. Hoaa.

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 48. The excerpt below is the record exactly as published.

PLAIN FRUIT CAKE —One cup butter and cup brown sugar well beaten, 4 eggs, 14 cups raisins, 14 cups currants, 38 ounces peel, 1 teaspoon each of cloves, cinna- mon or any desired spice, 2 cups flour, 1 teaspoon soda mixed in } cup sour cream or milk

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