White Fruit Cake

Ingredients

• 4 cups cake flour
• 2 pound each crystallized orange peel
• 2 pound each crystallized lemon peel
• 2 pound each pineapple
• 2 pound each red cherries
• ¥Y2 pound citron, finely cut
• 1 pound blanched almonds, chopped
• 1 pound white raisins
• 1 cup butter or shortening
• 142 cups sugar
• 10 egg whites, stiffly beaten
• 1 tablespoon lemon juice
• 1 teaspoon baking powder
• Y teaspoon soda
• ¥2 teaspoon salt

Method

1. 1

   Sift flour once, measure, add baking powder, soda, salt, and sift together three times.

2. 2

   Sift one cup of the flour mixture over fruits and nuts; mix thoroughly.

3. 3

   Cream shortening and sugar until light and fluffy.

4. 4

   Add remaining flour, a small amount at a time.

5. 5

   Beat after each addition until smooth.

6. 6

   Add lemon juice, fruit and nuts.

7. 7

   Fold in egg whites.

8. 8

   Pour into paper lined, greased, tube pan or small bread pans.

9. 9

   Bake in slow oven (250°) for 2.5 hours, increasing to 300° for final 15 minutes.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 9. The excerpt below is the record exactly as published.

WHITE FRUIT CAKE 4 cups cake flour 2 pound each crystallized 1 teaspoon baking powder orange peel, lemon peel, Y teaspoon soda pineapple, red cherries ¥2 teaspoon salt ¥Y2 pound citron, finely cut 1 cup butter or shortening 1 pound blanched almonds, 142 cups sugar chopped 10 egg whites, stiffly beaten 1 pound white raisins 1 tablespoon lemon juice

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