White Fruit Cake

White Fruit Cake  

1 cup butter 

11/3 cups sugar

 311/2 cups flour 

1 cup milk 

1 cup seeded raisins 

11/2 cup finely shaved citron 

1 cup currants 

2 teaspoons baking powder 

3 egg whites 

Pinch of salt 

1 whole egg 

1 teaspoon vanilla 

Cream butter with sugar, gradually add whole egg, then add milk alternately with flour, which has been sifted three times with baking powder and salt. Keep some of the flour out, and cover raisins and currants with it. Put layer of dough in buttered cake pans, then sprinkle with citron, and so on until pans are three quarters full. This will make two loaves small bread pan size. Bake in moderate oven. 

THE ORIGINAL RECIPE FOUND IN

The MAGAZINE Formerly called CHILDREN The Parents Magazine; 1929 25 CENTS

Published with the official co operation of Teachers College Columbia University Universi ty of Minnesota State Univer sity of Iowa Yale University MAGAZINE Formerly called CHILDREN The Parents Magazine Title registered US Patent Office 9 VOL IV No 12 December 1929