White Fruit Cake No. 4

Ingredients

• 1/2 cup butter
• 2 cups sugar
• 6 eggs
• 4 cups flour
• 1/2 lb. nuts
• 1 cup orange juice
• 1 teaspoon nutmeg
• 4 teaspoons baking powder
• 1/2 teaspoon soda

Method

1. 1

   Cream butter and sugar until light and fluffy.

2. 2

   Add 1 egg at a time and beat after each addition.

3. 3

   Add juice.

4. 4

   Sift flour with baking powder and soda.

5. 5

   Use 1 cup of the flour to flour fruit and nuts.

6. 6

   Add coconut a little at a time with the eggs, butter, sugar, and juice.

7. 7

   Then add your flour and fruit that has been floured.

8. 8

   Bake in loaf or round pan in oven at 250 F until well done.

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 12. The excerpt below is the record exactly as published.

g 1 cup buttermilk 1% cups flour Y2 teaspoon soda (dissolved in milk) Mix as usual, and ice with following: iy2 cups brown sugar 1 egg white V2 cup water Cook sugar and water until a little dropped in cold water forms a hard ball. Have egg white beaten and pour syrup over egg whites slowly and beat constantly when creamy spread on cake layers. Mrs. Will Freeman JAM CAKE 1 cup butter 1 tsp. each all spice, nutmeg, cin- 2 cups sugar namon. cloves, soda (in milk) 1 cup buttermilk 5 or 6 eggs 1 cup jam, nuts, raisins (each) 3 cups flour 2 tablespoons cocoa Gring nuts and raisins and mix as usual. Use 7 minutes icing with one cup chopped raisins. Mrs. E. C. Avert, Water Valley, Miss. (Sister Mrs. J. M. Moore) JAM LAYER CAKE 6 e'rgs 1 cup jam 1 cup butter 1 thsp. cinnamon 3 cups flour 1 tbsp. all spice 2 cups sugar 1 tsp. soda in 1 cup buttermilk Cream butter and sugar, add eggs, flour, buttermilk, jam and spices. Mix well. Bake in moderate oven. Cover with Sea Foam Icing: 3 cups brown sugar, 1/3 cup milk, 2 egg whites. Cook sugar and milk until a little dropped in cold water forms a soft ball. Pour over egg whites which have been beaten and beat until creamy and spread on cake. Mrs. J. H. Stvaim (Mother of Mrs. Price Surratt) WHITE FRIUT CAKE 1 cup butter and lemon) 1 cup milk y2 lb. cherries, y2 lb. pineapple, 2y2 cups sugar V2 lb. citron 3V2 cups flour 1 lb. cream nuts Flavoring, lemon, vanilla, orange, 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 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

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