Fruit Cake
A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
A historical recipe
Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Southern US cookery (its title: Dixieland recipes); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- One pound of white sugar
- Two pounds of raisins
- One pound of currants
- One pound of dates
- One-half pound of citron
- One pound of figs
- One ounce each of cinnamon
- Ten eggs
- One wine
Method
- One pound of white sugar, Three-fourths pound of butter, One pound of flour (one quart) sifted, Two pounds of raisins, One pound of currants, One pound of dates, One-half pound of citron, Ten eggs, One pound of figs, One ounce each of cinnamon, nutmeg and cloves, Two teaspoonsful of baking powder mixed in with flour, One wine glass of brandy and one of wine.
- Cream butter and sugar and add to well beaten yolks.
- Then add alternately the flour and whites of the eggs beaten stiff;
- then the wine and brandy spices.
- Lastly add the fruit which has been chopped fine and dredged with flour, mix well together and bake about four hours in a slow oven.