Wedding Fruit Cake
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 24. The excerpt below is the record exactly as published.
Wedding Fruit Cake. — 1 pound flour, 1 pound sugar, 1 pound butter, 2 pounds cur¬ rants, 1 pound raisins, 34 pound citron, 1 ounce mace, 1 ounce cinnamon, 4 nutmegs, 1 ounce cloves, 8 eggs, wine-glass brandy, 34 ounce extract rose.
Cook this with the app: pantry check, scaling, and the assistant.