White Fruit Cake. Mrs. Samuel Saiter. Recipe

White fruit cake is a classic and time-honored recipe that has been enjoyed for generations. This delightful cake is known for its dense and moist texture, rich flavor, and beautiful white color. It is often served during special occasions and festive gatherings. Mrs. Samuel Saiter, a renowned baker, has graciously shared her recipe with us.

Before we dive into the recipe, let's explore a bit of history and some fun facts about this beloved dessert. Fruit cakes have a long and storied history, dating back to ancient times. They were originally made with preserved fruits, nuts, and spices, as a way to preserve the harvest for the winter months. Over time, fruit cakes evolved, and different regions and cultures developed their variations.

White fruit cake, as the name suggests, is a variation that uses a lighter-colored batter instead of the traditional dark, spiced cake. It showcases the vibrant colors and flavors of the fruits and nuts used. This cake is often associated with weddings and other special celebrations, as it symbolizes purity and fertility.

Now, let's get started with Mrs. Samuel Saiter's White Fruit Cake recipe:

Ingredients:
- 1 pound butter, softened
- 1 pound powdered sugar
- 12 eggs, separated
- 1 pound sifted flour
- 2 teaspoons baking powder
- 1 coconut, grated
- 1/2 pound almonds, blanched and chopped
- 1 1/2 pounds citron, sliced

Instructions:
1. Preheat your oven to 325°F (165°C). Grease and line a cake pan with parchment paper.

2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

3. Add the egg yolks one at a time, beating well after each addition.

4. Sift the flour and baking powder together, then gradually add it to the butter mixture, mixing until well combined.

5. Stir in the grated coconut, chopped almonds, and sliced citron. Make sure the fruits and nuts are evenly distributed throughout the batter.

6. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, making sure not to deflate them.

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

8. Bake in the preheated oven for about 2 hours or until a toothpick inserted into the center of the cake comes out clean.

9. Once the cake has cooled completely, you can ice it with your favorite frosting or glaze. Mrs. Samuel Saiter recommends a simple powdered sugar glaze or a cream cheese frosting.

Now, it's time to enjoy your homemade White Fruit Cake! Slice it into generous portions and serve it with a cup of tea or coffee. This cake can be stored in an airtight container at room temperature for several days, allowing the flavors to meld and develop over time.

Fun fact: Traditionally, white fruit cakes were made months in advance and soaked in spirits like brandy or rum to enhance the flavor and preserve the cake. This aging process allowed the fruits and nuts to mellow and the cake to become even more moist and dense.

If you loved this white fruit cake recipe, you may also enjoy other variations such as the Black Fruit Cake, which is made with dark, dried fruits and spices. Another option is the Italian Panettone, a sweet bread with candied fruits and raisins. Both of these cakes have their unique flavors and textures, making them delightful choices for special occasions.

So, gather your ingredients, follow Mrs. Samuel Saiter's recipe, and create a delicious White Fruit Cake that will surely impress your family and friends. Happy baking!