White Plum Cake

A recipe adapted from The Ladies’ Friend, June 1864, for Yankee by Hyla Snider, this cake was often used as a wedding cake or for special occasions. It is nice to have on hand, as it is firm and keeps well.


2 cups butter (1 pound)
8 egg yolks, beaten
2 cups sugar
4 cups all-purpose flour
2 teaspoons baking powder
dash of salt
1 cup slivered almonds
4 ounces thinly sliced citron
4 ounces chopped candied lemon peel
1 cup sultana raisins
1/8 teaspoon mace
2 tablespoons milk
1/4 cup brandy
8 egg whites, beaten stiff


Cream the butter; add the egg yolks and beat thoroughly. Add the remaining ingredients, reserving the egg whites until last. Bake in a greased tube pan lined with greased paper at 325 degrees F for 1 hour or until done.

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