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White Fruit Cake (Mrs. E. A. Rankin)

Name: White Fruit Cake (Mrs. E. A. Rankin)
Yield: 17 servings
Ingredients: Two cups white sugar; one and one-half cups butter; three cups flour; one cup with fruit; one cup sweet milk; whites of seven eggs beaten to a stiff froth; three teaspoons of baking powder; two teaspoons each of cinnamon; and cloves; two pounds each of raisins; currants; and dates; one pound each of citron; figs; and sliced almonds

From The Monmouth Baptist ladies' cook book, 1907

Serves 17

Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 84. The excerpt below is the record exactly as published.

WHITE FRUIT CAKE. Mrs. E. A. Rankin. Two cups white sugar, one and one -half cups butter, three cups flour and one cup with fruit, one cup sweet milk, whites of seven eggs beaten to a stiff froth, three teaspoons of baking powder, sifted with flour, two teaspoons each of cinnamon and cloves, two pounds each of raisins, currants and dates, one pound each of citron, figs and sliced almonds

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