Wedding Fruit Cake

Name: Wedding Fruit Cake
Ingredients: Two pounds raisins; two pounds currants; one pound sliced citron; one goblet sherry; one-half goblet port wine; one-half goblet brandy or whiskey; one pound butter; one pound sugar; yolks of twelve beaten eggs; two tablespoonfuls mace; one tablespoonful cinnamon; two grated nutmegs; one pound of browned flour

From The Common sense recipe book, 1898

Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 94. The excerpt below is the record exactly as published.

WEDDING FRUIT. CAKE: Two pounds raisins, stoned, two pounds currants, one pound sliced citron, a few figs cut in small bits. Pour over this one goblet sherry and port wine and one-half goblet brandy or whiskey. Let stand over night, and in the morning pour off what liquor has not soaked into the fruit. Mix one pound but- ter creamed, one pound sugar, yolks of twelve beaten eggs, two tablespoonfuls mace, one tablespoonful cinnamon, two grated nutmegs, one pound of browned flour

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