An Inexpensive "white Fruit Cake" Recipe

History of White Fruit Cake:

White fruit cake is a traditional dessert that has been enjoyed by families for generations. It is often associated with special occasions like weddings and holidays. The origins of white fruit cake can be traced back to the late 18th century in Europe, where fruitcakes were popular among the upper class.

Initially, fruitcakes were made with expensive and exotic fruits like dates, figs, and candied fruits, which were often imported from distant lands. These ingredients made fruitcake a luxurious and sought-after dessert, mainly enjoyed by the rich and aristocratic families.

Over time, as baking techniques and ingredients became more accessible, fruitcake recipes evolved to include more affordable alternatives. This led to the creation of a simpler and more economical version of the traditional fruitcake, known as the white fruit cake.

White fruit cake is characterized by its lighter color, as it does not include dark ingredients like molasses or brown sugar. Instead, it emphasizes the use of white sugar, milk, and butter to create a moist and flavorful cake. The fruits used in white fruit cake typically include raisins, currants, figs, and citron, which provide a pleasant sweetness and texture.

Despite being a more affordable option than the traditional fruit cake, the white fruit cake still delivers a delicious and elegant dessert that is perfect for any occasion. Its simplicity and versatility make it a favorite among bakers of all levels of expertise.

Recipe for Inexpensive White Fruit Cake:

Ingredients:
- 3 cups sugar
- 3 eggs
- 1 lb. seeded raisins
- 1 cup milk
- 1 cup butter
- 1 lb. currants
- 1 lb. chopped almonds
- Almond extract (to taste)
- 4 cups flour sifted with 2 teaspoonfuls of Royal baking powder
- 1/2 lb. figs
- 1/4 lb. citron

Instructions:
1. Preheat your oven to 325°F (160°C) and prepare a cake pan by greasing it and lining the bottom with parchment paper.

2. In a large mixing bowl, beat the sugar, butter, and egg yolks together until creamy and smooth.

3. Gradually add the milk and flour mixture to the creamed sugar and butter, alternating between the two until fully incorporated. Mix well after each addition.

4. In a separate bowl, combine the raisins, currants, chopped almonds, figs, and citron. Toss them with a little flour to coat.

5. Fold the floured fruit and almonds into the cake batter until evenly distributed.

6. In another clean mixing bowl, beat the egg whites until stiff peaks form.

7. Gently fold the stiffly beaten egg whites into the cake batter, taking care not to deflate the mixture.

8. Add almond extract to taste, starting with a teaspoon and adjusting to your preference.

9. Pour the batter into the prepared cake pan and smooth the top with a spatula.

10. Bake in the preheated oven for approximately 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean.

11. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Fun Fact:
White fruit cake is often associated with weddings and is often used as one of the tiers in a wedding cake. The light color of the cake represents purity and the absence of darker colors symbolizes a fresh start for the newlyweds.

Similar Recipe Dishes:
If you enjoy white fruit cake, you might also like other fruit-based desserts such as fruit tarts, upside-down cakes, or even a classic fruit trifle. These desserts also highlight the natural sweetness and flavors of fruits, making them delicious and visually appealing desserts for any occasion.

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