vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spirella Fruit Cake
From The Times cook book, no. 2, 1905
Serves 14
This cake is delicate and deliciously flavored.
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 76. The excerpt below is the record exactly as published.
SPIRELLA FRUIT CAKE. (Orig- inal.) Mrs. C. L. Pardee, 1614 Winfleld street, Los Angeles.— Take five cups flour, one and a half cups sugar, one and a half cups butter, half cup milk, one cup molasses, six eggs, three pounds iaisins, three pounds cur- rants, one pound citron, one nutmeg, two tablespooons cinnamon, two teaspoons allspice, one teaspoon, cloves, one tea- spoon soda
Cook this with the app: pantry check, scaling, and the assistant.