White Fruit Cake No. 2

Ingredients

• 1 cup butter
• 1 cup sugar
• 2 cups flour
• 5 eggs
• 1 1/2 tsp. baking powder
• 1/2 lb. lemon peel, diced
• 1/2 lb. candied cherries, cut in rings
• 1/2 lb. candied pineapple, diced
• 1/2 lb. white raisins
• 1/2 lb. shredded coconut
• 1/2 lb. almonds, cut in thirds
• 1/2 lb. citron, diced
• 1/2 lb. orange peel, diced
• 1/2 cup canned pineapple juice

Method

1. 1

   Cream shortening; add sugar gradually while creaming and cream thoroughly.

2. 2

   Add eggs, unbeaten, one at a time and beat thoroughly after each addition.

3. 3

   Combine almonds, fruits, and coconut with one-third of sifted dry ingredients.

4. 4

   Add remaining sifted dry ingredients with pineapple juice to egg mixture.

5. 5

   Add floured fruits and nuts and blend thoroughly.

6. 6

   Bake in oven at 275 degrees for 4 hours.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 13. The excerpt below is the record exactly as published.

, 1 lb. white raisins almond V2 teaspoon salt 1 large cocoanut (fresh) 2 teaspoons baking powder y2 lb. almonds 6 eggs y± lb. mixed peeling (orange 1 lb. pecans Mix as usual and bake as usual. Mrs. Burt C. Miller 25 TREASURE CHEST CAKE Sift together 2 cups flour, IV2 teaspoon baking powder, V2 tea- spoon salt. Cut in small pieces V2 lb. blanched almonds, ^4 lb. each citron, candied orange peel and lemon peel. (% cups each). Vi lb. candied cherries, Vi lb. each of dates, dried apricots and white figs, \o lb. white raisins, V2 lb. coeoanut, 1*4 cups of unstrained crushed pineapple. Mix well with the fruits and nuts about % cup flour. Cream together 1 cup each of butter and sugar, add 5 eggs, one at a time along with 3 tablespoons flour, beating well after each addition. Add remaining flour, fruits and nuts. Stir uutil well blended. Pour into pan lined with 3 thicknesses of wax paper. Bake in a slow oven (230 degrees) V/2 hours then at 275 for 1 hour. Cool before removing paper from sides. (Makes 6V2 lbs.). Mrs. O. C. Sharpe "SUPERIOR" (Fruit Cake) 3 lbs. flour 2 lbs. currants 1 teaspoon cloves 1 tablespoon allspice 1 lb. sugar 1 wine glass grape juice 1 lb. citron 1 wine glass brandy flavoring 2 tablespoons cinnamon 1 coffee cupful of molasses with 3 lbs. raisins spices in it 12 eggs 1 lb. butter 2 nutmegs Steep the molasses and spices gently twenty or thirty minutes not boiling hot, beat the eggs very lightly, put the fruit in last stir- ring it gradually, also a teaspoonful of soda dissolved in a tablespoon- ful of water. The fruit should be floured if necessary, add flour after the fruit is in. Butter a sheet of paper and lay it in the pan, lay in some slices of citron, then a layer of the mixture, then the citron again till the pan is nearly full. Bake three or four hours, according to the thickness of the loaves in a tolerably hot oven, and with steady heat let it cool in oven grad- ually. Ice when cold. It improves this cake very much to add three (3) teaspoonfuls of baking powder to the flour. Mrs. f. D. Logan Submitted by her daughter, Mrs. H. C. Swanson WHITE FRUIT CAKE NO. 2 1 cup butter Mt lb. lemon peel, diced 1 cup sugar % lb. candied cherries, cut in 2 cups flour rings 5 eggs V2 lb. candied pineapple, diced IV2 tsP- baking powder V2 lb. white raisins 1 2 lb. almonds, cut in thirds V2 lb. shredded cocoatnut Ji lb. citron, diced % cup canned pineapple juice Vi lb. orange peel, diced C

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