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Plain Fruit Cake
From The white ribbon cook book, 1894
Serves 18
To ensure the cake is done, stick a piece of broom straw into it.
Presented as published in 1894. 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
Nutrition per serving
627Calories
5 gProtein
65 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein4.6 g
Carbohydrates65 g
Fiber0 g
Sugars40 g
Total Fat40 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.8 g
Omega-30 g
Cholesterol43 mg
Sodium134 mg
Potassium218 mg
Calcium105 mg
Iron2.1 mg
Magnesium21 mg
Phosphorus101 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.2 mcg
Vitamin C68 mg
Vitamin A18 mcg
Vitamin E1.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate40 mcg
Choline53 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 76. The excerpt below is the record exactly as published.
Plain Fruit Cake— One lb. flour, 3^ lb. drip- ping, 2 teaspoonfuls baking-powder, a little all- spice and salt, 3^ lb. currants, 3^ lb. white sugar, and 3^ pt. milk. Mix into the flour the baking powder and salt, then with the hands rub the dripping in the flour until it resembles bread-crumbs. Add the currants, allspice and sugar. Take care that the ingredients are well mixed; pour in the milk and mix with a wooden spoon. Grease a quartern tin and pour the mixture into it; bake 1 hour. To insure the cake being done stick a piece of broom straw into it. This answers the same purpose as a knife and is better, as the knife is apt to make the cake heavy. Turn the cake on end to allow the steam to evaporate. Plain Fruit Cake (2)— One lb. flour, i^ lb. raisins, 4 oz. dripping, 4 oz. white sugar, 1 tea- cup milk, 1 egg, 2 teaspoonfuls baking-powder, a little salt
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