White Fruit Cake

Ingredients

• 1/2 C. butter
• 1 t. baking powder
• 1/2 lb. almonds blanched and chopped
• 1 C. sugar
• 1/2 lb. citron cut fine
• 1/2 lb. cocoanut
• 5 egg whites
• 1/2 t. almond extract
• 1 1/2 C. pastry flour

Method

1. 1

   Cream butter, add sugar, then almonds, citron and cocoanut, rolled flour.

2. 2

   Beat eggs until stiff, add one-half of the whites and extract.

3. 3

   Sift flour and baking powder and add.

4. 4

   Fold in remaining egg whites.

5. 5

   Ice with boiled frosting, sprinkle with cocoanut.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 111. The excerpt below is the record exactly as published.

WHITE FRUIT CAKE. y2 C. butter 1 t. baking powder y2 lb. almonds blanched and 1 C. sugar chopped % lb. citron cut fine % lb. cocoanut 5 egg whites y2 t. almond extract 1% C. pastry flour Cream butter, add sugar, then almonds, citron and cocoanut, rolled flour. Beat eggs until stiff, add one-half of the whites and ex- tract. Sift flour and baking powder and add. Fold in remaining egg whites. Ice with boiled frosting, sprinkle with cocoanut. ORANGE CAKE. Make same as maple caramel cake, except add 1 t. of grated or- ange rind. (Do not grate in any of the white of the orange rind.) FROSTING. Beat white till stiff, add boiled sugar, drop by drop, stir, add yolk well beaten and, lastly, add the juice of one orange. Do not prepare frosting till cake is baked. Add frosting to cake after cake is cooled. ORANGE FILLING. 1/2 C. sugar 1 egg slightly beaten 3 T. flour 1 T. butter Grated rind 1 orange *4 C. orange juice y2 T. lemon juice Mix ingredients in order given. Cook in double boiler until thick. Cool before spreading. ORANGE FROSTING. Grated rind 1 orange 1 t. brandy i/2 t. lemon juice 1 T. orange juice 1 egg yolk Confectioner's sugar Mix fruit juices, let stand 15 min. Stir in sugar until right con- sistency to spread. DEVILS' FOOD. Part 1. 1 C. grated chocolate y2 C. brown sugar % C. sweet milk Dissolve sugar and chocolate in double boiler, add milk slowly, blend. 212 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Part 2. 2 eggs 1 C. brown sugar % C. butter 1% C. flour 1 t. soda Beat eggs separately. Cream butter and sugar, add yolks, well beaten. Mix soda and flour, add slowly to above mixture. Let part 1 cool and then mix all together. Add whites last, beaten stiff. Make two layers. Bake 25 min. Put together with boiled frosting and then cover top. FKOSTING. 1 C. sugar granulated 4 C. H20 Boil till it threads. Pour slowly over 1 white beaten stiff. Beat till cold. Spread with silver knife dipped in hot water. SPICE CAKE. 1/2 C. butter % C. sour milk 1 C. sugar 14 C. molasses 2 eggs V2 t. soda y2 C. currants 2 C. pastry flour

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