White Fruit Cake
From The New century cook book, 1899
Serves 11
Recipe attributed to Mrs. W. C. Wood.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The New century cook book (1899), page 71. The excerpt below is the record exactly as published.
White Fruit Cake. One cup of butter, two cups of sugar, one cup of sweet milk, two and one-half cups of flour, whites of seven eggs, two teaspoonfuls of baking powder, one pound of seeded raisins, one pound of figs, dates, blanched almonds, and one-fourth pound of citron; all chopped fine. Mix all thoroughly before adding the fruit. Put baking powder in the flour, mix well before add- ing it to the other ingredients. Sift a little flour on fruit before stirring it in. Bake slowly. Fruit Cake. Two cups brown sugar, one cup molasses, one cup butter, one cup coffee, one teaspoon cinnamon, one teaspoon soda, one teaspoon cloves, one pound raisins, one pound currants, one nutmeg, three eggs, three and one-half cups flour, citron. New Century Cook Book. 145 White Fruit Cake. Whites of ten eggs, two cups sugar, one cup butter, four of flour, one cup sweet milk, two teaspoons baking powder, two pounds raisins, two pounds currants, one pound citron
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