White Fruit Cake No. 3

Ingredients

• 1/2 lb. butter
• 1 lb. sugar
• 1 lb. flour
• 7 eggs
• 2 teaspoons baking powder
• 1 cup raisins
• 3 cups coconut
• 1 cup almonds
• 1 small can white cherries cut in halves
• 1 cup sliced, citron

Method

1. 1

   Cook in tube pan at 350 degrees F.

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. 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 Cream shortening; add sugar gradually while creaming and cream thoroughly. Add eggs, unbeaten, one at a time and beat thoroughly 26 after each addition. Combine almonds, fruits and cocoanut with one- third of sifted dr}7 ingredients. Add remaining sifted dry ingredients with the pineapple juice to egg mixture. Add floured fruits and nuts and blend thoroughly. Bake in oven 275 degrees 4 hours. Mrs. Lester Slate WHITE FRTUT CAKE NO. 3 y2 lb. butter 1 cup raisins 1 lb. sugar 3 cups cocoanut 1 lb. flour 1 cup almonds 7 eggs 1 small can white cherries cut 2 teaspoons baking powder in halves 1 cup sliced, citron Cook inliube pan at 350 degrees F. Mrs. Jim Davis (Deceased) Submitted by Mrs. W. IvL Eagle 3 grat ed fresh cocoanuts y2 lb. candied pineapple Vo, lb. candied cherries V?, lb. candied citron V? lb. light figs WHITE FRUIT CAKE NO. 4 % cup butter 2 cups sugar 6 eggs 4 cups flour Vk lb. nuts 1 cup orange juice 1 teaspoon nutmeg Cream butter and sugar until light and fluffy. Add 1 egg at a time and beat after each addition. Add juice. Sift flour with 4 teaspoons baking powder, V2 teaspoon soda. (Use 1 cup of the flour to flour fruit and nuts with.) Add cocoanut a little at a time with the eggs, butter, sugar and juice. Then add your flour, and fruit that has been floured. Bake in loaf or round pan in oven 250 F. until Avell done. This cake will keep over a month, but not • indefinitely because of the cocoanut. Mrs. M. T. Owen JAPANESE FRUIT CAKE 1 cup butter 1 cup pecans and English wal- 2 cups sugar nuts 3 cups flour 4 teaspoons baking powder 1 cup milk 2 teaspoons cinnamon 6 eggs 1 teaspoon cloves 1 box raisins 1 teaspoon nutmeg 1 cup cocoanut FILLING FOR JAPANESE FRUIT CAKE 2 cups sugar 2 orange juice 1 cup boiling water 2 cups cocoanut

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