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White Fruit Cake
From How we cook in Tennessee .., 1906
Serves 10
From Mrs. W. S. Keller.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 84. The excerpt below is the record exactly as published.
White Fruit Cake. — One cup of butter, two cups sugar, two and one-half cups flour (before sifting), whites of seven eggs, two teaspoons baking powder, one cup sweet milk, one pound raisins, one pound figs, one pound dates, one pound blanched almonds, quarter pound citron, three teaspoons of cinnamon. Chop the fruit (but not fine) and sprinkle flour over it. After mixing the cake add the fruit and bake slowly. When done and still warm, pour over it slowly one cup of sherry. — Miss Guy Leeper. Fruit Cake. — Three-quarters pound flour, three-quarters pound sugar, three-quarters pound butter, eight eggs (nine if small), one and one-half pounds raisins, one pound currants, half pound figs, quarter pound citron, quarter pound pecans, one wine glass of strong clear coffee, one wine glass of wine, cloves, cinnamon and allspice to taste. Bake slowly. — Mrs. J. C. Edenton. HOW WE COOK IN TENNESSEE. 147 White Fruit Cake. — Three cups flour, one cup corn starch, two cups sugar, one cup butter, one cup sweet milk, whites of eight eggs, one teaspoon baking powder, two teaspoons extract of lemon, two of brandy, two of rose water, one grated cocoa- nut, one pound figs, half pound citron, one pound crystalized cherries, half pound pineapple
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