White Fruit Cake Recipe
Ingredients
1 lb. bleached sultana raisins
1/4 lb. orange peel
1/2 lb. citron peel
1/2 lb. candied cherries
1/2 lb. shelled almonds, blanched and shredded
3 slices candied pineapple
6 eggs
1/2 lb. butter
1 1/2 cups granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
Grated rind and juice of 1 small lemon
3 cups flour (sifted)
Directions
Wash and dry raisins.
Shred peel finely, leaving out a few slices to decorate top of cake.
Flour fruit and nuts, and add to eggs, sugar and butter, which have been well beaten.
Line cake tin with buttered brown paper, then layer of buttered wax paper.
Bake at 300° F. for 2 1/2 to 3 hours.
Shred peel finely, leaving out a few slices to decorate top of cake.
Flour fruit and nuts, and add to eggs, sugar and butter, which have been well beaten.
Line cake tin with buttered brown paper, then layer of buttered wax paper.
Bake at 300° F. for 2 1/2 to 3 hours.
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