| Status Approved |
| Name |  White Fruitcake |
| Category | Holidays, Cakes & Pastries, American, European |
| Serves/Yields | 1 whole cake or 2 loaves |
| Source | Moms old Cookbook |
| Difficulty | Easy |
| Prep. Time | 30 minutes |
| Cook Time | 3 hours |
| Introduction |
| White fruitcake is more delicate that the dark type, and is really delicious, with a dense buttery cake. Serve thin slices at tea or with coffee for a great afternoon pick me up.Served with a nice Moscato it makes a festive holiday dessert.Small loaves make nice gifts too. |
| Ingredients |
|
1 cup butter
1 cup sugar
5 large eggs
1 3/4 cups sifted all-purpose flour
1/2 pound candied pineapple , chopped
1/2 pound candied cherries , chopped
1/2 pound golden_raisins
1/2 pound diced dried pears or apples (soaked)
1 1/4 cups roughly chopped pecans
1/2 teaspoon baking powder
1 tablespoon vanilla_extract
Optional- 1/2 tsp rum flavoring
|
| Directions |
| Step: 1 | Preheat oven to 250F
Prepare ring mold or loaf pans by buttering and flouring or use baking pan spray with flour.
Place raisins and dried pears or apples in a heat proof bowl. Cover with boiling water and let sit for about 1 hour. Drain well. Add to other fruits.
|
| Step: 2 | Cream butter well. Add sugar gradually and beat until light and fluffy. Beat eggs. Add into creamed mixture, blending well.
Mix fruit and nuts with small portion of sifted flour. Sift remaining flour and baking powder together.
Fold flour mixture into egg and butter mixture. Add flavorings. Mix well. Fold in fruit and nuts. |
| Step: 3 |
Pour into prepared pans. Place in a cold oven and bake at 250*F (120*C) for 3 hours. Cool in pan on cake rack. When cool, wrap tightly in foil. Store in canister 4 to 8 weeks.
Yield: 1 cake or 2 loaves
Cakes may be brushed with a mixture of simple syrup and rum for a nice shiny surface. Decorate with candied cherry and nuts if desired. |
| Step: 4 | Note: May also be baked in two 9 x 5 x 3-inch loaf pans for 2 1/2 hours.
Note from Kate:I just rated this recipe because it is great! I made a single batch of batter and probably used more pineapple and raisins than called for. The cake is supper buttery and rich. I got 1 7X3 in loaf and 5 mini loaves.
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