Licence: In copyright
Credit: The cake and biscuit book / by Elizabeth Douglas. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![Cake and Biscuit Book * White Fruit Cake 1 cup butter 2 cups sugar 3 cups flour xr cup milk Whites of three eggs 3 tea-spoons baking powder ] wine-glass brandy £ lb. chopped citron h lb. blanched and chopped almonds £ lb. grated cocoanut Beat the butter to a cream, add the sugar. Beat well together. Sift the flour and baking powder together. Add the butter and sugar, moistening the mixture with the milk and brandy. Add the cocoanut, almonds and citron. Mix well and stir in the stiffly beaten whites. Bake in a tin lined with greased paper in a moderate oven.](https://iiif.wellcomecollection.org/image/b21538979_0074.jp2/full/800%2C/0/default.jpg)
