Return to Content

White Plum Cake

White Plum Cake
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image
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.
Updated Thursday, August 16th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.