Light Fruit Cake

Ingredients

• ½ cup butter
• 1 cup sugar
• ½ cup milk
• 2 cups flour
• 1½ teaspoons Royal Baking Powder
• whites 4 eggs
• ½ cup seeded raisins
• ½ cup sliced citron
• ½ cup chopped blanched almonds
• 1 teaspoon salt

Method

1. 1

   Mix flour, baking powder, and salt.

2. 2

   Dredge fruit with flour.

3. 3

   Cream butter and sugar, add beaten whites, and beat hard; add flour and milk and beat again; stir in the prepared fruit.

4. 4

   Line a loaf-pan with 3 thicknesses of paper, and bake cake for 1½ hours in moderate oven, covering with paper for first hour.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 27. The excerpt below is the record exactly as published.

1 cup milk, 4 eggs, 1 teaspoon Royal Baking Powder, gin- ger and cloves to taste. Dark Fruit Cake. — 2 cups butter, 2 cups sugar, 12 eggs, 4 cups flour, 1 teaspoon Royal Baking Powder, Mi teaspoon salt, 1 pound cur- rants, 1 pound sliced citron, 3 pounds seeded raisins, 1 pound chopped figs, % cup any kind of wine, 2 tablespoons strained lemon juice, 2 teaspoons cinnamon. Mi teaspoon each cloves and mace, ■I4 teaspoon each allspice and nut- meg. Sift together flour, salt, baking powder, and spices. Dredge fruit thoroughly. Cream butter and sugar, add beaten yolks and lemon juice. Alternate flour and wine, add whipped whites, and beat for 10 minutes. Stir in pre- pared fruit. Line loaf-pans with 4 thicknesses paper ; pour in batter. Bake in slow oven from 3 to 5 hours, covering pans with paper tin til % baked. Delicate Fruit Cake. — % cup butter, 2 cups sugar, 1 cup milk, 2% cups flour, V4 teaspoon salt, THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 14 THE ROYAL BAKER AND PASTRY COOK 2 teasp>oons Royal Baking Powder, whites 5 eggs, 1 tablespoon grated lemon rind. Cream butter and mix dry ingredients. Cream butter and sugar. Add whipped whites, flour, and milk, and beat hard. To 5 tablespoons of this batter add spices to taste, and 1 oup raisins and cup sliced citron, and bake in 1 layer. Bake remainder of batter in 2 layer-pans. When cold put together with boiled icing, hav- ing dark layer in center. Fig Cake. — IV2 cups sugar, hi cup butter, % cup sweet milk. IMi cups flour, V4 teaspoon salt, 1 teaspoon Royal Baking Powder, hi cup corn- starch, whites C eggs. Put together as for corn- starch cake, and bake in 2 shallow oblong pans in a quick oven. Put together with fig filling (see Cake Fillings). French Cake. — \hi cups butter, 2 cups sugar, 12 eggs, 1 quart flour, V2 teaspoon Roj^al Bak- ing Powder, 1 gill each of cream, wine, and brandy, 20 drops each extract bitter almonds and nutmeg, 1% cups raisins, stoned, % cup almonds, blanched, 1 cup chopped citron. Rub butter and sugar to a white, light cream ; add the eggs, 2 at a time, beating 10 minutes be- tween the first 3 additions, and 5 minutes between the rest; add the flour, sifted with the powder, raisins, almonds, citron, extracts, cream, wine, and brandy. Mix into a smooth, consistent batter; bake in a thickly paper- lined cake-pan (fig. XIII), in a steady oven, 2 hours. Light Fruit Cake. — V2 cup butter, 1 cup sugar, hi cup milk, 2 cups flour, Ihi teaspoons Royal Baking Powder, whites 4 eggs, % cup seeded raisins, hi cup sliced citron, Mi cup chopped blanched almonds

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