Christmas Cake (White Fruit Cake)

Ingredients

• 3 cups brown sugar (1 lb.)
• 4 cups flour (1 lb.)
• 1 lb. butter or margarine
• 1 lb. raisins (white)
• 1 lb. almonds
• 1 lb. currants
• 1 lb. mixed peel (or fruit)
• 1/2 lb. red cherries
• 1/2 lb. green cherries
• 1/2 lb. candied pineapple
• 2 teaspoons vanilla
• 10 eggs
• 3 teaspoons baking powder

Method

1. 1

   Cream butter and sugar.

2. 2

   Add well beaten eggs.

3. 3

   Add dry ingredients sifted 3 times.

4. 4

   Add cut up fruit, and flavoring last.

5. 5

   Cook in pans lined with waxed or greased brown paper.

6. 6

   Bake 2 or 2 1/2 hours in a Slow oven 250°.

7. 7

   Yield 3 cakes, if bread tins are used.

As published

This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 4. The excerpt below is the record exactly as published.

CHRISTMAS CAKE (WHITE FRUIT CAKE) 3 cups brown sugar (1 Ib.) 1/2 lb. red cherries 4 cups flour (1 1b.) 1/2 lb. green cherries 1 lb. butter or margarine 1/2 lb. candied pineapple 1 lb. raisins (white) 2, teaspoons vanilla 1 lb. almonds 10eggs_ . 1 lb. currants 3 teaspoons baking powder 1 lb. mixed peel (or fruit) Cream butter and sugar. Add well beaten eggs. Add dry ingredients sifted 3 times. Add cut up fruit, and flavoring last. Cook in pans © lined with waxed or greased brown paper. Bake 2 or 2 1/2 hours in a Slow oven 250°. Yield 3 cakes, if bread tins are used. Marjorie Madsen ANGEL FOOD FROSTING 1 egg white (room temperature) 3 tablespoons cream 1 cup powdered sugar (canned milk) 3 level tablespoons shortening 1 cup powdered sugar Mix with mixer until fluffy then add: 1 teaspoon vanilla Mix with mixer until fluffy and stiff enough for spreading. (If more icing is desired continue adding milk and powdered sugar until the amount of frosting desired is reached.) Add 1/4 teaspoon almond extract, black walnut, or lemon, cherry, pineapple juice, etc., in place of cream to get flavor desired. ~ 12i- Crowthers CAKES GINGER ORANGE CUP-CAKES 2/3 cup shortening aspoon cinnamon 2/3 cup sugar 1/8 teaspoon nutmeg 1 egg 1 teaspoon soda 2/3 cup molasses 1 1/2 teaspoons grated orange rind 1 cup sour milk 3 tablespoons chopped candied fruit 2 1/2 cups flour 1 tablespoon flour 1 teaspoon ginger 1 teaspoon lemon flavoring Cream shortening, add sugar and egg yolk beaten. Then add molasses and mix well. Add sour milk alternately with flour which has been sifted with spices and soda, then the ginger and flavoring and when blended fold in stiffly beaten egg whites. Pour into paper cups setin muffin tins and bake 20 minutes in moderate oven, 325° F. Ice well — with orange cream icing made by stirring into hot orange juice and cream enough powdered sugar to make a spreadable icing. 2 Frances Stonehocker SNOW FROSTING 1 egg white 3/4 cup sugar ees dash of salt 3 tablespoons water ‘. 1 teaspoon light corn syrup 1/2 teaspoon vanilla

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