Tutti Frutti Cake

Ingredients

• 1 cup sugar
• 1 cup butter
• cup of milk
• 2V2 cups of flour
• 2 heaping teaspoonfuls baking powder
• 1 lb. raisins
• 1 lb. English walnuts
• 1 lb. figs
• V± lb. citron
• 1 lb. dates
• Whites of 7 eggs

Method

1. 1

   Mix and bake in a slow oven.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 34. The excerpt below is the record exactly as published.

1 cup butter 3 teaspoons baking 2 cups sugar powder 3 cups flour 1 teaspoon vanilla 4 eggs 1 cup sweet milk Cream sugar and butter and add 1 egg at time unbeaten. After sifting flour once, add baking powder and sift twice. Add a little flour and a little milk at a time and mix thoroughly, and then the vanilla. This makes two thick layers or three thin ones. Use lemon filling. Mrs. J. L. Bennett. ORANGE DUMPLINGS Sauce 4 oranges 1 tablespoon butter IY2 cups sugar 2 cups boiling water Make into syrup in deep frying pan, free from grease. Dumplings 2 tablespoons butter 2 teaspoons baking Vz cup sugar powder IV2 cups flour V2 cup milk V2 teaspoon vanilla Cream butter and sugar. Sift flour and baking powder together and add alternately with the milk. Add vanilla. The batter should be very stiff. Drop by spoonfuls into hot orange sauce. Place in moderate oven (400 degrees) and bake 10 minutes. Put spoonful of whipped cream on top. Mrs. Harry McMullan. POUND CAKE 1 doz. eggs 1 lb. sugar 1 lb. butter 2 cups flour Cream butter, add sugar, and cream till light. Add beaten egg yolks and flour. Fold in stiffly beaten whites and bake in slow oven. Mrs. M. B. Utley. PRUNE CAKE 1 cup brown sugar 1 cup cooked prunes 1 egg % teaspoon cinnamon 1 large tablespoon butter *4 teaspoon cloves % cup sour milk IV2 teaspoons soda IV2 cups sifted flour Mix in usual order, butter, sugar, egg, milk, prunes, spices, soda. 68 The Chapel Hill Cook Book Filling V2 cup sugar 1/3 cup sour cream 1 teaspoon flour Cook for a few minutes. % cup chopped raisins Butter, size of an egg Mrs. J. F. Kenfield. RUM CAKE 1 cup butter % cup buttermilk 1 cup sugar 1 teaspoon baking powder 1 teaspoon soda 2 eggs 2 cups cake flour 1 cup seedless raisins Rind of 1 orange Cream butter and sugar. Add well beaten eggs and mixed dry in- gredients. Put raisins and orange rind through a fine grinder, then mix with little flour and add. Bake in moderate oven. Rum Sauce Boil 1 cup sugar and V2 cup water 15 minutes. Let cool and add % cup rum, pinch salt. Pour over cake while cake is still warm. Then ice cake with any good icing. Mrs. J. C. Lyons. SPICE CAKE 1/3 cup butter teaspoon nutmeg 1 cup brown sugar 1 teaspoon vanilla 1 cup sour milk Vs teaspoon salt 2 teaspoons cinnamon 2 cups flour V2 teaspoon cloves 1 teaspoon soda Cream butter and sugar. Add rest of ingredients and beat two minutes. Bake in shallow pan for 30 minutes in slow oven. Ice with creamy frosting. Mrs. J. S. Henninger. TUTTI FRUTTI CAKE Cream 1 cup each of sugar and butter; add cup of milk. 2V2 cups of flour and 2 heaping teaspoonfuls baking powder. 1 lb. raisins 1 lb. English walnuts 1 lb. figs V± lb. citron 1 lb. dates Whites of 7 eggs Mix and bake in slow oven. Mix and bake in slow oven. Miss Alice Noble. WHITE F 1 lb. butter 1 lb. sugar 1 doz. eggs (beaten separately) 1 lb. flour 2 lbs. citron 2 cocoanuts (grated) 1 lb. blanched almonds (chopped) 1 box Sultana raisins Cream butter thoroughly, add CAKE 1 small box candied red cherries 1 lb. candied pineapple Y2 lb. candied orange peel V2 lb. lemon peel */i lb. candied ginger 1 small nutmeg (grated) 1 teaspoon mace (ground) 1 tumbler brandy V2 tumbler sherry wine * gradually, and add egg yolks The Chapel Hill Cook Book 69 well beaten to this, then flour gradually. Add the liquids. Lastly add fruit which has been well floured and mixed, then white of eggs, which have been well beaten. Bake in slow oven for at least four hours. If you haven't the brandy and wine, use fruit juices. Mrs. Grady Pritchard. Frostings and Fillings BANBURY FILLING (For 8 Tarts) Vi cup chopped raisins 3 tablespoons orange juice % cup chopped dates Y2 teaspoon salt % cup chopped citron 1 tablespoon butter V2 cup sugar 1 egg yolk Mix fruits and sugar. Add fruit juices and salt. Cook slowly, stirring often until mixture thickens. Add rest of ingredients and cook one minute, cool. Spread portions on 4-inch squares of unbaked pastry. Fold over three-corner-wise and prick with fork. Place on baking sheet, and bake 25 minutes in moderate oven. Makes 8 tarts. Mrs. Fred Patterson. BOILED WHITE ICING (FOOL-PROOF) 1 cup sugar

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