WHITE FRUIT CAKE. While dark fruit cake is popular with the majority of persons, white fruit cake has been coming into favor for some time and is now made extensively. It contains a larger variety of fruit than the dark cake and nuts are also used. Cake of this kind may be baked in the oven or steamed.

• 1/4 lb. citron, cut into thin slices
• 1/2 lb. apricots, dried, steamed, and chopped
• 1/2 lb. raisins, chopped
• 1/2 lb. candied cherries, cut into pieces
• 1/2 lb. dates, chopped
• 1/2 lb. almonds, blanched and cut into thin strips
• 1 c. butter
• 1 c. brown sugar
• 1 egg
• 1/2 c. milk
• 1 Tb. baking powder
• 1/2 tsp. cloves
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 c. flour

Steam the citron and apricots until they are soft, and then cut them in the required manner. Prepare the other fruits and the almonds. Cream the butter, add the sugar, egg, and milk, and beat thoroughly. Sift the baking powder and spices with the flour and add these. Dredge the fruits and nuts with flour and fold them into the mixture. Bake for 2 hours in a slow oven in small loaf pans lined with paper and containing about a 1/2 inch layer of flour in the bottom, or steam for 3 hours and then bake for a short time in a moderate oven.

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