This sounds a bit like a sponge cake with the large amount of egg whites, and a bit like a fruit cake with the citron, pineapple and candied cherries. In contrast to winter fruit cakes, this recipe calls for no cinnamon, nutmeg or clove. It also uses the egg whites and baking powder for a raising agent. I’ve tried to make the method a little more clear, at the end.

White Fruit Cake

1 c butter

2 c sugar

1 c milk

4 c flour

1 c slivered almonds

1 c citron

1 c red candied cherries – chop in small pieces, save some halves for top

2 slices glazed pineapple – use on top

1 c white raisins

1 tsp vanilla extract

1 tsp lemon

1 tsp almond

4 tsp baking powder

8 egg whites (beaten stiff)

After creaming butter & sugar, add sugar [doesn’t make sense] add milk and flour and other ingredients, lastly fold in whites of eggs. Bake in moderate oven for at least 1 1/2 hours

Cream butter & sugar until smooth. Add milk. Add flour. Add almonds, citron, small pieces of cherries and raisins through baking powder. Mix well. Finally add egg whites, be careful not to knock out the air.

Pour into greased pan, top with pineapple rings and cherry halves in a design. Bake at 350 for at least 1 1/2 hours until a toothpick comes out clean.