White Fruitcake
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“This is a fruitcake with a new twist to an old favorite...this recipe was given to me by a lady in 1972..can put in a can and cover with cheese cloth and pour your favorit wine over it and let it soak in the cake , you will love this so special fruitcake ..if you dont like fruitcake you will go wild with this one sosso good..”
White Fruitcake
0 recipe photos
READY IN:3hrs 30mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 5 whole eggs
- 1⁄2 lb butter, salted
- 1 cup sugar
- 1 3⁄4-2 cups sifted all-purpose flour
- 1 lb candied cherry, chopped
- 1 lb candied pineapple, chopped
- 4 cups broken pecans
- 2 tablespoons vanilla extract
- 2 tablespoons lemon extract
Directions
- cream butter well,add sugar,and cream until fluffy.
- beat eggs well and add,blend with creamed mixture.
- chop fruit and nuts and mix with a small amount of the flour.
- sift remaining flour.
- fold into creamed mixture.
- add flavoring.
- fold in fruits and nuts.
- line a tube pan or loaf pans with greased wax paper.
- pour in batter.
- put in a cold oven and bake at 200 degrees for 3 hours.
- loaf pans for 2 1/2 hours.
- cool in pan on rack.
- or bake at 300 degrees until done,about 1 1/2 hours, or until it shrinks from the pan.
- This cake can be frozen, it makes just a little less than 5 pounds, No liquid other than the flavorings is needed.
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White Fruitcake