Return to Content

White Plum Cake

White Plum Cake
0 votes, 0.00 avg. rating (0% score)
Print Friendly

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.
Updated Thursday, August 16th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111