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White Fruit Cake (Alternate)

From The Twin-city housewife, 1920

Serves 16

Recipe by Miss Kate Hanes.

Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 64. The excerpt below is the record exactly as published.

two teaspoons baking powder to last portion of flour. Beat until very light, add egg whites and flavoring. Fold in whites gently and do not beat or stir after they are in. White Cake One cup. butter, two cups sugar, four cups flour, one cup milk, whites of ten eggs, beaten to stiff froth, juice of one lemon, and two light teaspoons baking powder.—Mrs. M. W. Norfleet, Jr. White Citron Cake One cup butter, one and one-half cups sweet milk, two cups*sugar, four cups sifted flour, whites of six eggs, two heaping teaspoons bak- ing powder. Cream butter and sugar first, then add the other ingred- ients. Put a layer of batter into the cake mould then a layer of citron, cut in thin strips. Alternate in this way until the batter is all used. If desired three whole eggs may be used instead of the whites of six. —Mrs. H. L. ~ White Fruit Cake Two cups sugar, one of butter, whites of six eggs, one cup milk, four cups flour, two teaspoons baking powder, two pounds raisins, seeded and cut fine, one pound currants. Roll the fruit in flour. Bake in layers and put together with boiled icing—Mrs. J. M. Woodruff. White Fruit Cake Whites of ten eggs beaten to a stiff froth, four cups flour, two and a half cups sugar, one and a half cups butter, one cup sweet milk, two teaspoons baking powder, one cocoanut, two pounds blanched almonds, one pound citron cut in small slices
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