White Fruit Cake

Name: White Fruit Cake
Ingredients: 1 cup butter; 2 cups sugar; 3 cups flour; 2 teaspoons baking powder; whites 6 eggs, beaten stiffly; 1 small cocoanut, grated; % pound citron; % pound almonds (blanched); 1% pound candied pineapple; flavor with almond extract

From The Raleigh cook book, 1907

Presented as published in 1907. 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 Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 33. The excerpt below is the record exactly as published.

White Fruit Cake—1 cup butter; 2 cups sugar; 3 cups flour; 2 teaspoons baking powder; whites 6 eggs, beaten stiffly; 1 small cocoanut, grated; % pound citron; % pound almonds (blanched) ; 1% pound candied pineapple; flavor with almond extract

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