White Fruit Cake

Ingredients

• One cupful of butter
• One pound of figs
• Two cupfuls of sugar
• One pound of dates
• Two and a-half cupfuls of flour
• One pound of almonds
• Seven eggs (whites only)
• One pound of raisins
• Two tea-spoonfuls of baking-powder
• Three-quarters of a pound of citron

Method

1. 1

   Rub the butter and sugar to a cream.

2. 2

   Chop the fruit rather coarsely, keeping each variety separate while chopping, and afterward mix all lightly together with fingers.

3. 3

   Sift some of the flour over the fruit, place the powder in the rest of the flour, and sift again to mix thoroughly.

4. 4

   Add the flour to the butter and sugar, stir in the fruit, and lastly add the beaten whites of the eggs.

5. 5

   Bake slowly in two medium-sized tins for an hour and a-half, lining the tins with buttered paper.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 227. The excerpt below is the record exactly as published.

WHITE FRUIT CAKE, One cupful of butter. One pound of figs. Two cupfuls of sugar. One pound of dates. Two and a-half cupfuls of flour. One pound of almonds. Seven eggs (whites only). One pound of raisins. Two tea-spoonfuls of baking- Three-quarters of a pound of cit- powder. ron. Rub the butter and sugar to a cream. Chop the fruit rather coarsely, keeping each variety separate from the others while chopping, and afterward mixing all lightly together with the fingers. Sift some of the flour over the fruit, place the powder in the rest of the flour, and sift the flour again to mix thoroughly. Then add the flour to the butter and sugar, stir in the fruit, and lastly add the CAKE. 521 beaten whites of the eggs. Bake slowly in two medium- ^ sized tins for an hour and a-half. Line the tins with buttered paper. POOR man's fruit cake. One pound of fat salt pork. One pound of raisins. Three cupfHls of coffee (hot). One table-spoonful of cinnamon. Four cupfuls of sugar. One tea-spoonful of cloves One cupful of currants. Seven and a-half cupfuls of f^our. One cupful of figs. Chop the fat pork very fine, and pour over it the boil- ing coffee ; let the coffee cool slightly, and add the sugar. Chop the figs coarsely, seed and chop the raisins, and wash and dry the currants ; then put the fruit all together, and sift over it a little of the flour. Add the spices to the rest of the flour/and stir the latter into the coffee and sugar. When the mixture is well beaten, add the fruit, and bake in one loaf on buttered paper for an hour. SPONGE CAKE, NO. I. Six eggs. The weight, of five eggs in sugar. The weight of three eggs in flour. One-half tea-spoonful of salt. One-half tea-spoonful of baking-powder. One table-spoonful of lemon extract. Measures instead of weights are used in nearly all the recipes given in this book, as they are more convenient for the average housekeeper; but in making sponge cake, where the whole wetting depends on eggs, which vary so much in bulk, it is wisest to decide the quantities of sugar and flour by weight. For those who do not possess 522 THE PATTERN COOK-BOOK. scales it may be well to state that the weight of five ordi- nary eggs in sugar is a full half-pint, while the weight of three eggs in flour is a scanty half-pint by measurement. Separate the whites and yolks of the eggs, and beat the yolks light ; add the salt to the whites, and beat them to a dry froth ; then put the yolks with the whites, and beat until the yellow is thoroughly incorporated with the white. Sift in the sugar by degrees, beating all the time, and add the extract. Sift the flour and baking-powder together, and add them to the mixture, stirring only enough to mix them well into the egg. Butter the pan well, and bake three-quarters of an hour in a single loaf. This is a most satisfactory recipe. When the cake is baked, it will have a delicious sugar coat on the top, resulting from sifting in the sugar a little at a time. Sponge cake should never be cut with a knife. Instead, break it in pieces, and serve on a cake-dish. This makes, perhaps, a rather untidy-looking dish ; but the cake is rendered heavy by the use of a knife. SPONGE CAKE, NO. 2. Three eggs. One and a-half cupful of sugar. One and a-half cupful of flour. One and a-half tea-spoonful of baking-powder. Two tea-spoonfuls of lemon or vani]Ia extract. One-half cupful of boiling water. Beat the whites and yolks of the eggs light separately : then place them together, and beat again. Sift in tlie sugar a little at a time, and add the flavoring, and the flour, into which has been stirred the baking-powder. Beat all well together, ajid at the very last stir in the hot CAKE. 523 water. Bake in one loaf in a well buttered tin for three- quarters of an hour. Break for serving. WATER SPONGE CAKE. Four eggs. ♦ Two cupfuls of pulverized sugar. Two cupfuls of flour. One-half cupful of water. One tea-spoonful of vanilla. Separate the whites and yolks of the eggs, and beat them first separately and then together. Sift in the sugar a little at a time, then add the vanilla and the flour, and lastly beat in the water quickly. Bake half an hour in a moderately quick oven. Break the cake for serving. \VHITE SPONGE CAKE. Ten eggs (whites). One and a-half cupful of sugar. One cupful of flour. One tea-spoonful of baking-powder. Two tea-spoonfuls of lemon extract. One-half tea-spoonful of salt. Add the salt to the whites of the eggs, and beat them stiff. Gradually sift in the sugar, and add the lemon extract. Stir the powder into the flour, and add the lat- ter to the eggs, beating lightly but mixing thoroughly. Bake in one loaf for three-quarters of an hour in a well buttered tin. ' Break in pieces when cold, to serve. CANADA SPONGE CAKK. Ten eggs (whites and yolks). Two coffee-cupfuls of sugar Two coffee-cupfuls of flour. 524 THE PATTERN COOK-BOO]^, One tea-spoonful of baking-powder. One-half tea-spoonful of salt. Two tea-spoonfuls of flavoring. Add the salt to the whites of the eggs, and beat them stiff; beat the yolks light, and add them to the whites, beating both vigorously. Then add the sugar, and beat thoroughly ; sift the flour and the baking-powder together twice, and add them, stirring very gently with a whisk or a knife. Put in the flavoring, and bake half an hour in two well buttered tins. ENGLISH WHITE MOUNTAIN CAKE. One pound of sugar. One-half pound of butter. One-half pint of the whites of eggs. One-half pint of milk. One and a-quarter pound of flour. Two tea-spoonfuls of baking-powder

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