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Wedding Fruit Cake a la Walde
From The Swedish, French, American cook book, 1918
Serves 6
If it is to be served as an ordinary fruit cake it is not necessary to steam it.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 574. The excerpt below is the record exactly as published.
Wedding Fruit Cake a la Walde Gciteau de Noce aux Fruits, a la Walde Half pound butter, half pound sugar, half pound flour, one pound currants, one pound raisins, four eggs, quarter pound mixed citron peel, one cup chopped almonds, one teaspoon mace, one teaspoon cinnamon, one teaspoon rose extract, two teaspoons nutmeg, one teaspoon Royal baking powder, half cup sherry, and half cup brandy
Cook this with the app: pantry check, scaling, and the assistant.