Rich White Fruit Cake

Ingredients

• One cup of butter
• 1 cup sugar
• 1 cup milk
• 2% cups of flour (more or less)
• 2 teaspoons baking powder
• 1 Ib. dates
• 144 lb. shelled almonds
• %4 lb, citron peel
• juice and rind of 1 orange
• 2 tablespoons brandy
• whites of 7 eggs
• 1 lb. of raisins

Method

1. 1

   Mix butter and sugar together, add milk and flavoring, dredge the fruit with flour, mix together, and add the whites of the 7 eggs, beaten stiff.

2. 2

   Bake in a slow oven for 2 hours.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 42. The excerpt below is the record exactly as published.

RICH WHITE FRUIT CAKE. One cup of butter, 1 cup sugar, 1 cup ~ milk, 2% cups of flour (more or less), 2 teaspoons baking powder, 1 Ib. dates, 144 lb. shelled almonds, %4 lb, citron peel, juice and rind of 1 orange, 2 tablespoons brandy, whites of 7 eggs, 1 lb. of raisins. Mix butter and sugar together, add milk and flavoring, dredge the fruit with flour, mix to- gether, and add the whites of the 7 eggs, beaten stiff. Bake in a slow oven. 2 hours.—Mrs, John Russell, Fern Glen, Ont. GINGER BREAD. One-half cup sugar, 4% cup molasses, % cup sour milk, 2 cups flour, 2 eggs (not beaten), 2 teaspoons ginger, 1 teaspoon cin- namon, 1 teaspoon soda. Put soda in molasses and beat thoroughly. This makes it *’2ht .nd tender, then add sour milk, then dry ingredients, and lastly, the egg. Cook in a hot oven.—Mrs. S. E. Sivesley, Box, 109, Cromar, Manitoba. MOLASSEs GINGER BREAD. One cup molasses, 1 teaspoon soda, 1-3 cup butter, 144 teaspoons cream of tartar, 3-4 cup milk 2 teaspoons ginger, 3 cups flour, 1 egg—Miss Blanche Chittick, Moncton, N. B. SOUR CREAM GINGER BREAD. One cup sugar, 1 cup molasses, 1 cup sour milk or cream, a small two-thirds cup of water, 3 eggs, 2 teaspoons soda, 1 teaspoon cassia, 1 teaspoon ginger, 2 cups flour.—Miss Marie Schef- fold, Marquis, Sask. SPICED GINGER BREAD. One-half cup sugar, 1 cup molasses, 1% cup butter, 1 teaspoon each of cinnamon, ginger and cloves, 2 teaspoons of soda in a cup of boiling water, 21% cups flour, Add 2 well-beaten eggs the last thing before baking.—Mrs. N. A. Evans, Jackson, Coulee, Alta. GOLD CAKE. One cup sugar, 3 tablespoons butter, yolks of 4 eggs, % cup milk, 3 tablespoons baking powder, 1 tablespoon vanilla. Cream, butter and sugar together, add yolks, milk, and then the flour, sifted with the bak- ing powder, vanilla, small pinch of "salt. Cook one- ‘half to three-quarters of an hour in a moderate oven. Chocolate frosting is good with this cake.— Miss Rosa HE. Gallant, Bloomfield Cors., P. E. I. GOLD AND SILVER CAKE. Silver part:—One cup white sugar, i tea- spoon of soda, % cup butter, 1 teaspoon baking powder, 1% cup sour milk, whites of two eggs. Gold part:—One cup brown sugar, % cup butter, yolks of two eggs, % cup sour milk, 8 drops of butter, color, 4% teaspoon soda, 1 teaspoon baking powder, vanilla, flavoring, flour to stiffen. Bake in layers.—Miss Mary Demmering, Fordwich, Ont. HONEY CAKE. One large cup sour cream, % large cup sugar, 2 large cups flour, % teaspoon soda, % cup honey.—Mrs. John Lefarre, Dean Lake, Ontario. HURRY CAKE. Two cups flour, 1 teaspoon soda, 2 teaspoons cream of tartar, 1 egg, 1 cup white sugar, a little nutmeg, 2 tablespoons melted butter, 1 cup milk

Cook this with the app: pantry check, scaling, and the assistant.