Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Pound Fruit Cake
From Cooking for profit, 1886
Serves 8
Use seedless raisins. Spices can be added if desired.
A modern interpretation · AI-generated from the original record
Ingredients
- 14 ounces sugar
- 14 ounces butter
- 11 eggs
- 18 ounces flour
- 1 pound raisins
- 1 pound currants
- 8 ounces citron
- 1 teaspoonful baking powder
- 2 teaspoonfuls of mixed ground spices
Method
Mix the above the same as pound cake, then add the fruit that has been dusted with flour before stirring it into the batter.
The cakes require from 1 to 1.5 hours to bake.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 7. The excerpt below is the record exactly as published.
Pound Fruit Cake. Yellow but spotted with fruit. The staple every day sort of plum cake. The fruit does not sink to the bottom in this mixture. 14 ounces sugar — 2 cups. 14 ounces butter — 2 cups. 11 eggs. 18 ounces flour — 4 rounded cups. Mix the above the same as pound cake, then add to it, 1 pound raisins. 1 pound currants. 8 ounces citron. 1 teaspoonful baking powder. Use seedless raisins. Nothing is good made full of raisin seeds. Mix the fruit together and dust it with flour before stirring it into the batter. The cakes require ^rom 1 to IJ hours to bake. 2 teaspoonfuls of mixed ground spices
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