Fruit or Wedding Cake No. 1

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 cups (1 lb.) sugar
  • 2 cups (1 lb.) butter
  • 4 cups (1 lb.) flour
  • 12 eggs
  • 1 teaspoon soda
  • 1 nutmeg, (grated)
  • ½ lb. of each candied orange and lemon rind (cut fine)
  • ½ cup black molasses
  • 1 tablespoon mace
  • 1 teaspoon ground cloves
  • 1 lb. almonds (blanched and chopped)
  • 4 lbs. raisins (chopped and seeded)
  • 4 lbs. currants (well washed and dry)
  • 1 lb. citron (cut in long and short, thin slices)


Have fruits and nuts prepared beforehand. Line pans with three thicknesses of paper, butter the top layer.

Cream the butter, add the sugar, then the eggs, slightly beaten, and stir well. Add molasses and spices. Mix nuts and fruits thoroughly, and sprinkle half of the flour over them. Add to cake mixture, and lastly, add the soda sifted with the remaining flour.

Bake in a slow oven four hours, in deep, large pans, two-thirds full.