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Plum Cake
From Miss Corson's practical American cookery and household management, 1885
Serves 12
It is well to make several, because they improve by keeping.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 239. The excerpt below is the record exactly as published.
a teaspoonful of salt, eight eggs, and a wineglassful of brandy; last of all, add the citron, and bake the cake as directed in the recipe for almond cake. Pirof CAKE. For several cakes use the following ingredients (it is well to make several, because they improve by keeping) : wash and dry a pound and a half of currants ; slightly chop the same quantity of the best dried or candied cherries, and half a pound of shelled and blanched almonds ; half a pound each of orange, lemon, and citron peel, cut in small bits ; use half an ounce of mixed ground cinnamon, cloves, and nutmegs, a teaspoonful of salt, half a pint of brandy, eight eggs, a pound of fine sugar, and a pound and a half each of butter and sifted flour. See that the oven is properly heated, and line the cake-moulds with buttered paper. Beat the butter to a cream, then gradually beat in the sugar, flour, and eggs, then the brandy, salt, spice, and fruit ; when all the ingredients are smoothly mixed, put the cakes into the buttered moulds, and bake them slowly. As plum-cake
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