White Fruit Cake

Ingredients

• 1 cup butter
• 13 cups granulated sugar (sifted)
• 6 eggs
• } cup milk
• 25 cups sifted flour
• 3 teaspoons Blue Ribbon baking powder
• 2 cups Sultana raisins
• 1 cup candied pineapple
• $ cup citron, shredded
• 4 cup candied orange peel, shredded
• 1 cup blanched, sliced almonds
• 1 tablespoon Pure Gold vanilla
• 4 teaspoon Pure Gold almond extract

Method

1. 1

   Cream butter, add sugar, then yolks beaten thick, beat thoroughly, add flour with baking powder in it and milk alternately.

2. 2

   Dredge all fruit with a little of the flour, and add to batter.

3. 3

   Have whites beaten perfectly stiff and fold them into batter.

4. 4

   Bake in buttered, papered pans, 1 hour.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 50. The excerpt below is the record exactly as published.

White Fruit Cake—1 cup butter, 13 cups granulated sugar (sifted), 6 eggs, } cup milk, 25 cups sifted flour, 3 teaspoons Blue Ribbon baking powder, 2 cups Sultana raisins, 1 cup candied pineapple, $ cup citron, shredded, 4 cup candied orange peel, shredded, 1 cup blanched, sliced almonds, 1 tablespoon Pure Gold vanilla, 4 teaspoon Pure Gold almond extract

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