White Fruit Cake

Ingredients

• Beat to a cream i cup of butter
• add 2 cups of pulverized sugar
• Sift into 3 cups of flour
• 2 teaspoonfuls of Cameo baking powder
• the beaten whites of 6 eggs
• Chop fine y^ pound of figs
• seeded raisins
• citron, blanched almonds
• i teacup of powdered sugar
• the juice of i lemon
• i white of egg

Method

1. 1

   Cream butter and sugar, add flour and baking powder alternately with egg whites.

2. 2

   Bake in jelly cake tins and fill with chopped fruits and icing.

As published

This recipe was extracted from Delicate dishes (1896), page 45. The excerpt below is the record exactly as published.

2 teaspoonfuls of Cameo baking powder have been sifted and i teaspoonful of vanilla. Bake in 4 layers. FILLING. Boil 2 cups of sugar, a small piece of butter and ;/3 cup of milk 4 minutes, then stir constantly until it thickens. Should it thicken too much add a few drops of milk, until it will spread easily. Mrs. George Mehring. NUT CAKE. Beat y^ cup of butter and i^ of sugar to a cream, add y^ cup of milk and 2 of flour, into which has been sifted i^ teaspoonfuls of Cameo baking powder. Flavor and add i tumbler of nut meats. Mrs. a. G. Jones. WHITE FRUIT CAKE. Beat to a cream i cup of butter, add 2 cups of pul- verized sugar; beat well. Sift into 3 cups of flour 2 tea spoonfuls of Cameo baking powder, add to the creamed butter and sugar, alternately, with the beaten whites of 6 eggs. Bake in jelly cake tins and while hot put be- tween the layers the following filling: Chop fine y^ CAKE. 129 pound each of figs, seeded raisins, citron, blanched almonds, and stir them into 3 whites of eggs, well beaten, i teacup of powdered sugar and the juice of i lemon. Ice the whole with i white of egg

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