White Fruit Cake
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 62. The excerpt below is the record exactly as published.
White Fruit Cake One and a half cups butter, six eggs, half pound almonds, one and a half pounds raisins, one teaspoon cream tartar, one tea-- spoon each of lemon and vanilla, two cups sugar, one of milk, half pound citron, four cups flour, half teaspoon soda; bake in two loaves. Prince of Wales Cake Two eggs, three-quarters butter, half teaspoon nutmeg, three-quarters cup sour milk, one cup raisins, a pinch of salt, three-quarters sugar, half teaspoon cinnamon, one teaspoon baking soda, two cups flour, Bake in three layers. Filling — One egg, one lemon, one tablespoon cornstarch, half cup sugar, one cup water. Cook until it thickens. Dutch Apple Cake Two cups flour, half teaspoon baking powder, two table- spoons butter, three tablespoons sugar, one cup milk, three large sour apples; chop the apples fine, mix thoroughly; and bake in moderate oven for half an hour. Serve with cream and sugar. Devil Cake Half cup butter, two cups brown sugar, beat to a cream, half cup sour milk, half cup cocoa, two eggs, half cup hot water, two cups flour, one teaspoon soda dissolved in quarter cup boiling water, two cups flour, one teaspoon vanilla
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