White Fruit Cake No. 2

Ingredients

• 12 egg whites
• 2 lbs. almonds (in shell)
• 5 cups flour
• 2 lbs. English walnuts in shell
• 3 cups sugar
• 1/2 lb. candied citron
• 1 cup butter
• 1 grated cocoanut
• 1 cup milk
• 3 t-spoons Royal baking pow-

Method

1. 1

   Cream butter with half the flour, add whites well beaten into which the sugar has been folded and slightly stirred.

2. 2

   Then add remainder of flour in which baking powder has been sifted and milk, adding and beating alternately a little of the flour and then a little milk.

3. 3

   Stir in cocoanut, nuts (chopped) and shredded citron.

4. 4

   Leaving out fruits from above mixture makes a beautiful white cake when baked in a large tube pan and heavily iced, or makes lovely small cakes for parties if baked in large square pan, iced thickly on top, cut into squares before icing is set hard, a half of English walnut, pecan or crystallized rose pressed lightly into top of each square.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 59. The excerpt below is the record exactly as published.

WHITE FRUIT CAKE NO 2. 12 egg whites. 2 lbs. almonds (in shell). 5 cups flour. 2 lbs. English walnuts in shell. 3 cups sugar. 1/2 lb. candied citron. 1 cup butter. 1 grated cocoanut. 1 cup milk. 3 t-spoons Royal baking pow-

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