Say what you will about the recipes of the past, but it was obvious that one could never have too many fruitcake recipes (aka plum pudding, Christmas pudding). Here’s another classic from 1891 — this one adds a bit of cayenne pepper to the recipe for a little kick.

To make a Christmas cake

Here is an excellent recipe from the December Ladies’ Home Journal, which is guaranteed will make a thoroughly satisfactory Christmas cake, provided, always, the directions are carefully followed.

One pound each of sugar, butter, citron and currants two pounds of raisins, seeded one and one-half pounds of flour, two-thirds of a cup of currant jelly, twelve eggs, one teaspoonful soda, the same of salt, a dash each of cayenne pepper and black pepper, and one cupful of molasses.

Divide the flour into two parts. Into one part, put one teaspoonful of cinnamon, one nutmeg (grated), one-fourth teaspoonful of cloves, and two-thirds teaspoonful of allspice. Mix fruit with the other half of flour.

Cream the butter and sugar, add the eggs, well-beaten, dissolve the soda in warm water, and stir the molasses. Mix all well together, and put in pans lined with buttered paper. This will make two large loaves. Bake in a moderate oven for two hours.

The result is a Christmas cake which will delight the heart of a good housewife and please the palates of those who eat it.

About this story

Source publication: The Princeton Union - Princeton, Minnesota

Source publication date: 24 December 1891

Filed under: 1890s, Christmas, Dessert recipes

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