White Fruitcake Recipe - Cooking Index
White Fruitcake Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter |
| 1 cup | 198g / 7oz | Sugar |
| 5 | Eggs | |
| 2 cups | 125g / 4.4oz | Flour |
| 1 | Salt | |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 1/2 lb | 227g / 8oz | Red candied cherries |
| 1/2 lb | 227g / 8oz | Green candied cherries |
| 1 lb | 454g / 16oz | Candied pineapple - (mix colors if possible |
| 2 cups | 292g / 10oz | Pecans - chopped |
| 1 1/2 teaspoons | 7.5ml | Vanilla extract |
| 1 1/2 teaspoons | 7.5ml | Lemon extract |
Cream butter & sugar together. Add eggs, mixing well. Cut up cherries. pineapple & pecans. Using the 2 cups flour called for in the recipe, coat cherries, pineapple & pecans lightly with flour. (I throw them in a zip-lock bag about 3/4 cup at a time & shake them really good.) Make sure you use a portion of the flour called for. Adding extra flour makes the cake dry. Coating the fruit & nuts allows it to mix throughout the cake evenly. Sift together dry ingredients & add to creamed mixture.
Add cherries, pineapple, pecans, vanilla & lemon to batter. (It should have the appearance of just enough batter to coat everything really well. It's really just enough cake to hold everything together.) Mix well & bake in a greased tube pan for 2 1/2 hours at 250F until just lightly browned. Allow to cool. Remove from pan.
I try to make several of these in late Sep or early Oct. I wrap them, sometimes in plastic wrap, sometimes in cheese cloth & store them in an air tight container. After about 2 weeks, I check the cakes to make sure they are mellowing & becoming moister. Sometimes I have been known to add some type of alcoholic beverage (rum, brandy, cognac whatever's extra around here)
Even people who don't like *regular fruitcake* tend to like this. I don't like the kind with raisins & candied peel in it, but this is really good. If you want to really be decadent & blow a week's worth of cholesterol, make some Southern boiled egg custard & mix the custard & pieces of cake together in a bowl. Truly Southern Christmas at its best!
Source:
Randell Blair
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.