White Fruitcake

"Wonderful fruitcake soaked in peach brandy or pineapple juice. This is at least a 5 pound cake."
 
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Ready In:
720hrs 30mins
Ingredients:
10
Yields:
2 loaf cakes
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ingredients

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directions

  • Chop nuts and fruits into medium size pieces.
  • Dredge with part of the flour.
  • Cream butter with sugar until fluffy.
  • Beat eggs well; add sugar and butter.
  • Sift remaining flour and baking powder together.
  • Fold into eggs and butter.
  • Add flavorings to nut and fruit; mix.
  • Pour into greased paper lined tube pan (or 2- 9x5 loaf pans.)
  • Place in cold oven.
  • Bake at 250 degrees for 3 hours.
  • When done, take out of pan s) to cool or wire rack.
  • After cool, wrap a smooth, clean dish towel around cake.
  • Put into a plastic container that seals up well and pour 2-3 cups liquid (brandy or juice) over cake.
  • Put lid on and store in refrigerator.
  • Turn cake over every day so a different part of the cake is in the liquid.
  • If the towel seems to dry out, pour on more liquid.
  • After a week turn cake less frequently.
  • Don't even think about cutting it until it has ripened at least a month.
  • Yes, a month.

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RECIPE SUBMITTED BY

I have lived in the country but presently am living in town. I am happy either way. For work, I took care of my children at the beginning of their lives and my parents at the back end of theirs. Now stay active with the grand-children. My pet peeve, trust me, we do not want to go there!
 
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