Taft Fruit Cake (White Fruit Cake)

Ingredients

• 1 1/4 cups sugar
• 1/4 cup butter
• 2 1/4 cups flour
• whites of 7 eggs
• 1 cup sour milk
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 1 cup candied cherries (quartered)
• 1 cup candied pineapple (diced)
• 1/4 cup ground citron
• 1 cup blanched almonds
• 1/4 cup white raisins

Method

1. 1

   Bake in moderate oven for 1.5 hours.

2. 2

   Decorate icing with cherries and nuts.

As published

This recipe was extracted from The Carbon County cook book (1926), page 9. The excerpt below is the record exactly as published.

Taft Fruit Cake (White Fruit Cake). 114 cups sugar, 14 cup butter, 214 cups flour, whites of 7 eggs, 1 cup sour milk, 2 tea- spoons baking powder, 2 teaspoons vanilla, 1 cup candied cherries (quartered), 1 cup candied pineapple (diced), 14 cup ground citron, 1 cup blanched almonds, 14 cup white raisins. Bake in moderate oven 114 hours. Decorate icing with cherries and nuts. MRS. R. W. CROCKETT. Fruit Cake. 3 cups sugar, 114 cups butter, 14 cup sour cream, 6 eggs, 2 teaspoons soda, 1 pound currants, 114 pounds raisins, 1/4, pound citron, 1 nutmeg, teaspoon each of cloves, allspice and cinna- mon. Use flour enough to make a rather stiff oot ee and add a little wine. Bake two hours in slow oven. ge MRS. JOSEVH BAR: 3L10, Helper. Finlay Fruit Cake. 3 eggs, 14 cup butter, Vy cup sour milk, Fe, cup brown sugar, 2 cups sifted flour, 1 pound raisins, 1 pound currants, citron, 2 small teaspoons soda, 1 teaspoon cinnamon, 14 teaspoon allspice, 14, teaspoon cloves, VA teaspoon nutmeg. Bake one hour. Make two small loaves. MRS. DICKINSON. Raisin Filled Cookies. 1 cup shortening, 2 eggs, 14, teaspoon soda, 14 teaspoon salt, 2 cups sugar, 2 level teaspoons baking pow- der, 1 cup milk, 1 teaspoon vanilla, flour enough to make stiff enough to roll. Cream shortening, add sugar and beaten eggs, milk, flour, baking powder and soda (dissolved in a little warm water). Roll thin, cut and bake. Filling—1 package raisins, 114 cups sugar, two-thirds cup water. Put sugar on raisins, add wa- ter and cook for 5 minutes, stirring constantly. Figs may be used instead or with the raisins, put hetween cookies. ANNA S. MATHIS. + oa eed se Ce ae 16 CARBON COUNTY COOK BOOK Southern Fruit Cake. 1 cup each of butter, sugar and molas- ses, 14 cup buttermilk, 3 cups flour, 3 eggs beaten separately, 1 teaspoon cinnamon, 14 teaspoon each of cloves and allspice, 14, tea- spoon nutmeg, 14 pint seeded raisins, 14 cup currants, 14 teaspoon soda. Mix in order named. Dissolve soda in one tablespoon hot water and add last. Bake in slow oven. MRS. O. H. GUYNKION. Date Cake. 1 cup flour, 2 teaspoons baking powder, 14 tea- spoon salt, 1 teaspoon vanilla, 1 cup sugar, 1 pound seeded dates, 1 pound walnuts, 4 eggs (beat separately—yolks very stiff and the whites very stiff). Bake one hour in slow oven. MRS. REX MILLER. Fruit Cake. 14 cup butter, 1/4, cup lard, 114 cups sugar, 6 eggs, 1 cup milk, 14 cup molasses, 14 teaspoon soda, 1 pound currants, 1 pound raisins, 1 pound walnuts, 1 teaspoon each of cloves, cinna- mon, nutmeg, allspice and mace, 14 cup lemon peel, 14 cup citron, 1 teaspoon vanilla, 1 teaspoon lemon extract. Cream lard, butter and sugar and add eggs well beaten. Dissolve soda in the milk and mo- lasses and add spices and extract. Mix the raisins, currants and peel with 1 cup of flour and add to the above mixture. Lastly add 2 teaspoons baking powder in enough flour to make a thick dough. CAROLINE ROBB. Devil’s Food Cake. Boil together until as thick as cream 14 cup grated chocolate, 144 cup brown sugar and a gill of sweet milk, set aside to cool. Cream 14 cup butter

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