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This holiday fruit cake appears in Katherine Campion's article on Christmas cakes for Good Housekeeping Institute. Featuring blanched almonds, sultana raisins, citron, candied pineapple, and shredded coconut, it relies on whipped egg whites for leavening alongside baking powder, resulting in a pale crumb finished with boiled icing.
Here is a White Fruit Cake, to which I am very partial. Cream three-fourths cupful of butter till like stiff mayonnaise, then add gradually one and one-half cupfuls of sugar and continue the creaming process. Sift two cupfuls of pastry flour with one and one-half teaspoonfuls of baking- powder and one-fourth teaspoonful of salt. Blanch and chop one cupful of shelled almonds. Chop lightly also one cupful of sultana raisins, and shred fine one-half cupful of citron and one-eighth pound of candied pineapple. Dredge the fruits and nuts lightly with a part of the flour, then add the rest gradually to the butter and sugar, alternating with the stiffly-beaten whites of six eggs. Stir in the fruit and nuts during the process of adding the flour and egg-whites and add also one cup- ful of shredded coconut. Beat very hard, and if the mixture seems too stiff, stir in two tablespoonfuls of milk, add one-half teaspoonful each of almond extract and vanilla, and bake in a well-greased and floured loaf pan for one and one-half hours, at 325° F. Ice with boiled icing.
Public rights statementThis material was originally published in the United States in 1921 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1921-12: Vol 73 Iss 6, 1921-12-01, page n58, via https://archive.org/details/sim_good-housekeeping_1921-12_73_6. Repastory is not affiliated with or endorsed by Good Housekeeping 1921-12: Vol 73 Iss 6 or its current owner. Rights may vary outside the United States.
Cream three-fourths cupful of butter until it resembles stiff mayonnaise, then gradually add one and one-half cupfuls of sugar and continue creaming. Sift two cupfuls of pastry flour with one and one-half teaspoonfuls of baking powder and one-fourth teaspoonful of salt. Blanch and chop one cupful of shelled almonds; lightly chop one cupful of sultana raisins; and finely shred one-half cupful of citron and one-eighth pound of candied pineapple. Dredge the prepared fruits and nuts lightly with a portion of the sifted flour mixture.
Gradually add the remaining flour mixture to the creamed butter and sugar, alternating with the stiffly beaten whites of six eggs. Stir in the dredged fruits and nuts along with one cupful of shredded coconut during the addition of the flour and egg whites. Beat the batter very hard. If the mixture appears too stiff, stir in two tablespoonfuls of milk. Stir in one-half teaspoonful each of almond extract and vanilla.
Transfer the batter into a well-greased and floured loaf pan and bake at 325° F for one and one-half hours. Once baked and cooled, ice with boiled icing.
publication context
DEPARTMENT OF COOKERY Good Housekeeping Institute Mildred Maddocks, Director
Cakes for Christmas By Katherine Campion Each recipe has been tested for you
Good Housekeeping 1921-12: Vol 73 Iss 6 · Page n57 · View context source ↗
Source evidence: DEPARTMENT OF COOKERY Good Housekeeping Institute Mildred Maddocks, Director Cakes for Christmas By Katherine Campion Each recipe has been tested for you
related reference
And now a word as to Icings. Boiled Icing is the most popular perhaps. Place in a saucepan one cupful of sugar and one-fourth cupful of water, cook slowly until the sugar is dissolved, and then boil the liquid quickly, without stirring, until the thermometer registers 230° F. or until it spins a long thread from a fork dipped into it. Beat the whites of two eggs to a stiff, dry froth and pour the sirup over it steadily, beating all the time; then place the bowl in a pan of hot water and set it on the range for several minutes, continuing the beating to cook the egg-whites. Flavor as preferred and use the icing while it is still warm.
Good Housekeeping 1921-12: Vol 73 Iss 6 · Page n59 · View context source ↗
Source evidence: And now a word as to Icings. Boiled Icing is the most popular perhaps. Place in a saucepan one cupful of sugar and one-fourth cupful of water, cook slowly until the sugar is dissolved, and then boil the liquid quickly, with- out stirring, until the thermometer registers 230° F. or until it spins a long thread from a fork dipped into it. Beat the whites of two eggs toa stiff, dry froth and pour the sirup over it steadily, beating all the time; then place the bowl in a pan of hot water and set it on the range for several minutes, continuing the beating to cook the egg-whites. Flavor as pre ferred and use the icing while it 1s still warm.
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