Grateful American® Foundation

Plum Cake

New-York Historical Society's Recipe of the Week

From an 1860s volume of recipes belonging to Caroline Butler Laing and her daughter, Mary Hunt Butler Reeves. Read more about the collection, plus see all the recipes to cook or bake here.

Plum Cake

1 lb. flour
1 lb. sugar
1 lb. butter
10 eggs
½ lb. citron [use 1/4 lb.]
2 lbs. raisins [use 1 lb.]
2 lbs. currants [use 1 lb.]
1 wine glass [of] brandy—ditto [also]—wine
1 nutmeg [2 to 3 teaspoons, ground]
A little ginger, cloves, orange peel
Allspice to your taste

Bake 4 hours [Bake in a bundt cake pan for 1 hour at 350 degrees Fahrenheit or until top is golden brown]

Mrs. Collins

Editor’s note: We recommend that less citron, raisins, and currants be used, also that the baking time be reduced from 4 hours to one.

 

Historic Recipe for Plum Cake