White Fruit Cake

Name: White Fruit Cake
Ingredients: 1 cup butter; 2 cups sugar; 3 to 3 1/2 cups flour, sifted 4 times; 2 teaspoons baking powder; 1 cup sweet milk; whites of seven eggs; 1/3 cup of wine; 1 lb Sultana raisins; 1/2 lb pecan meats; 1/2 lb almonds, blanched; 1/2 lb candied cherries; 1/2 lb candied pineapple; 1 fresh grated cocoanut

From The Fredericksburg home kitchen cook book, 1921

Submitted by Mrs. F. W. Arhelger and Mrs. P. W. Lemons.

Presented as published in 1921. 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 Fredericksburg home kitchen cook book (1921), page 46. The excerpt below is the record exactly as published.

White Fruit Cake. 1 cup butter; 2 cups sugar; 3 to 3% cups flour, sifted 4 times; 2 teaspoons baking powder; 1 cup sweet milk ; whites of seven eggs ; Flavor with lemon extract, and 1/3 cup of wine. (Wine may be omitted) ; 1 lb Sultana raisins ; y> lb pecan meats ; y2 lb almonds, blanched; % lb candied cherries and y2 lb candied pineapple ; 1 fresh grated cocoanut

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