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Sour Cream Fruit Cake

Name: Sour Cream Fruit Cake
Yield: 12 servings
Ingredients: Soda, 1 teaspoon; Flour, 3 cups; Warm water, 1 tablespoon; Cinnamon, 1 teaspoon; Thick sour cream, 1 cup; Nutmeg, V2 teaspoon; Molasses, !/2 cup; Ginger, 1 saltspoon; Brown sugar, 1 cup; Raisins, 1 pound

From Mary Jane's cook book, 1916

Serves 12

One-half currants may be used instead of all raisins. Citron may also be used if desired. This cake should be kept 3 or 4 days before cutting.

Presented as published in 1916. 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

407Calories

5 gProtein

84 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories407 kcal

Protein5.1 g

Carbohydrates84 g

Fiber1.9 g

Sugars53 g

Total Fat7.6 g

Saturated Fat4.1 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol20 mg

Sodium25 mg

Potassium579 mg

Calcium88 mg

Iron3.3 mg

Magnesium59 mg

Phosphorus88 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K1.9 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate53 mcg

Choline7.1 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 18. The excerpt below is the record exactly as published.

SOUR CREAM FRUIT CAKE. (No eggs, no butter.) Soda, 1 teaspoon. Flour, 3 cups. Warm water, 1 tablespoon. Cinnamon, 1 teaspoon. Thick sour cream, 1 cup. Nutmeg, V2 teaspoon. Molasses, !/2 cup. Ginger, 1 saltspoon. Brown sugar, 1 cup. Raisins, 1 pound

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