White Fruit Cake

Name: White Fruit Cake
Yield: 10 servings
Ingredients: Sugar, 1 pound; butter 1 pound; flour, 1 pound; almonds, 1 pound; cherries, 1 pound; citron, 1 pound; 1 cocoanut (ground); whites 12 eggs; 2 teaspoons baking powder

From The Henderson cook book, 1914

Serves 10

Submitted by Mrs. C. M. Cooper.

Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 49. The excerpt below is the record exactly as published.

Sugar, 1 pound; butter 1 pound; flour, 1 pound; almonds, 1 pound; cherries, 1 pound; citron, 1 pound; 1 cocoanut (ground); whites 12 eggs; 2 teaspoons baking powder

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