White Fruit Cake
1 cup butter
2 cups granulated sugar
1 cup grated coconut (can used packaged, shredded coconut)
1 1/2 cups chopped almonds
1/2 cup mixed candied peel, cut small
1 cup milk
6 egg whites
3 cups flour
1/2 teaspoon salt
2 teaspoons Rumford Baking Powder
Beat the butter and sugar to a cream; add the coconut, almonds and peel, and then the milk. Beat the whites of the eggs to a stiff froth and add with the flour, salt, and baking powder sifted together, folding them in as gently as possible.
Bake in greased loaf pans in a 350 degree F. oven for about 45 minutes.
From the 1908 Rumford Complete Cookbook