White Fruit Cake
From Magnet cream separator cook book, 1910
Recipe by Mrs. Geo. Sargent, Hartshorn, Alta.
Presented as published in 1910. 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 Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 27. The excerpt below is the record exactly as published.
WHITE FRUIT CAKE 2 cups sugar, 1 cup butter, 3 cups hour, 2 teaspoons baking powder, X lb. chopped almonds, 1 cup grated cocoanut, X glass, white wine. X lb. fine cut citron, whites of 8 eggs. Water may be used instead of wine. This quantity makes two loaves. Bake about 1 hour. — Miss Belle Walker, Guelph. John Newbury, Maple Creek, bask., 1910, says: — We are entirely satisfied with the MAGNET. It skims close, is easy to turn and satis- factory in every way. WHITE FRUIT CAKE. 1 cup butter, 2% cups sugar, 5 eggs, 1 cup sweet milk, 4 cups flour, 1 lb. citron peel, 1 lb. cocoanut, 1 lb. blanched almonds, 4 teaspoons baking powder
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