Central Cook Book · 1963
Nut and Fruit Cake
From Mrs. A. T. Cableton, President, State Federation, of Austin, Texas.
- CourseCakes
- Oven350°F
- Ingredients22
- Steps7
Ingredients Tick as you go
White part
Dark part
Filling
Method
Tap a step to mark it done.
Step 1: White part: Cream the butter and add the sugar. Add the milk alternately with the flour sifted with the baking powder.
Step 2: Fold in the beaten egg whites and the nuts. Bake in layers at 350°F.
Step 3: Dark part: Make the same way, but beat the egg yolks and sift the spices with the flour and baking powder. Bake in layers.
Step 4: Filling: Cook sugar and water until the syrup spins a thread.
Step 5: Pour the syrup slowly over the beaten egg whites and beat until stiff.
Step 6: Add the coconut and the lemon juice and grated rind.
Step 7: Spread the filling between the layers, alternating white and dark layers.
What we changed or couldn’t read (6)
- City is printed as "Auston"; corrected to Austin.
- The white-part list is scrambled in the source ("3 cups of flour tbs. baking / 1 tbs. powder cup / 1 pecans"); read as 3 cups flour, 1 Tbsp. baking powder, 1 cup pecans.
- Raisins are printed as "lb. of seeded raisins" with no number; 1 lb. is a best guess.
- The filling calls for sugar and water but gives no amounts.
- The source says the cherries are canned; drain them before using is implied but not stated.
- No baking time is given.