Home › Our Susan's Opinion of a Kitchen › Black Cake

Black Cake

Mrs. G. F., DeForrest.

Two pounds of flour, two pounds sugar, two pounds butter, eight pounds raisins four pounds currants, one pint brandy, two pounds citron, twenty-four eggs, two ounces nutmeg, two teaspoons of cloves; add a little molasses to make it more moist and black. This makes two very large loaves, baked in tin pans or hoops. For weddings. Splendid.