CAKES, COOKIES AND CONFECTIONS
White Fruit Cake
| 2 c. flour | ½ tsp. salt |
| 1 c. almonds | ¼ tsp. soda |
| ⅔ c. fat | 2 tbsp. milk |
| 6 egg whites | 1 c. sugar |
| 1 tsp. vanilla | 1 tsp. baking powder |
| 1½ c. candied fruits | ½ tsp. rose flavoring |
| ½ c. cocoanut |
Cream fat and sugar. Add milk and flavoring. Add cocoanut and almonds. Add flour sifted with baking powder, and salt and soda. Reserve ½ cup of the sifted flour and dredge the candied fruits in it. Add this with fruits to mixture. Fold in whites. Bake in a loaf pan in a slow oven 1½ hours.
Any combination of the following candied fruits may be used:
Cherries, pineapple, citron, orange peel, lemon peel, apricot. The almonds should be blanched and shredded. Fresh grated cocoanut may be used or dessicated cocoanut soaked in milk and drained before adding to batter.
English Tea Cake
| ½ lb. butter | ½ lb. currants, or ⅓ lb. seedless white raisins |
| ¾ lb. flour | 4 eggs |
| 2 tsp. baking powder | Grated rind of 1 lemon |
| ½ lb. sugar |
Cream butter and work in the flour, then the sugar and currants. Beat eggs well and add to mixture with lemon rind. Bake slowly 1¼ hours. Blanched almonds or candied cherries may be added. This is excellent sliced thin and served with ice cream or with tea. It keeps well.
