White Fruit Cake

Ingredients

• 34 pound butter
• 1 pound sugar
• 8 eggs
• ¥% cup water or white wine
• 1 pound flour
• 1 tsp. baking powder
• 14 teaspoon salt
• 1 pound almonds, blanched.
• 1 pound white raisins
• 4% pound each citron
• 4% pound each pine-
• 4% pound each cherries
• 1 tsp. nutmeg or mace

Method

1. 1

   Cream butter, add sugar, then beat in eggs, one at a time.

2. 2

   Add liquid alternately with half of flour to which dry ingredients were added.

3. 3

   Dredge fruits and nuts with remainder of flour.

4. 4

   Combine mixtures and stir for 5 minutes.

5. 5

   Bake in large size Angel Food pan for 3 hours at 275 degrees F.

6. 6

   Fruit and nut mixture may be soaked for 1 hour in wine.

7. 7

   Remember: Cool all cakes in pans.

8. 8

   Do not remove paper linings until ready to cut cake.

9. 9

   Store in a tin can with a sound apple.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 14. The excerpt below is the record exactly as published.

WHITE FRUIT CAKE 34 pound butter 1 tsp. nutmeg or mace 1 pound sugar 14 teaspoon salt 8 eggs 1 pound almonds, blanched. ¥% cup water or white wine 1 pound white raisins 1 pound flour 4% pound each citron, pine- 1 tsp. baking powder

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