White Mystery Fruit Cake
From Bethabara Moravian Church cookbook (1976).
No ratings yet
Source
not stated by archive.org
Credit
From Bethabara Moravian Church cookbook (1976), printed page 93, digitised by the Internet Archive: https://archive.org/details/bethabaramoravia00unse
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
- Bake Betty Crocker White Cake Mix following pkg.
- direc— tions.
- Cool.
- Crumble into very large bowl or pan.
- Add fruit to crumbled cake: 1c.
- each of candied pineapple, lemon peel, orange peel, citron, cut up fine;
- 1 c.
- whole red candied cherries;
- 1 1/2 c.
- seedless white raisins;
- 1c.
- fresh or frozen fresh grated coconut and 4 1/2 c.
- blanched almonds, cut.
- Make Betty Crocker Fluffy White Frosting Mix, following pkg.
- directions.
- Mix with cake and fruit.
- Pack TIGHTLY into foil lined 10 in.
- tube pan, or 2 9x5x3 in.
- loaf pans.
- Cover cake with foil, and chill in refrigerator at least 24 hrs.
- Cake should be kept refrigerated until used.
- Slice with sharp knife.
- Makes a 6 1/2 lb.
- fruit cake.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.