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White Fruit Cake Recipe

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This recipe for White Fruit Cake, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Sapp
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 eggs
1/2 pound butter
1 cup sugar
2 cups sifted self rising flour
1 small bottle lemon extract
1 small bottle of vanilla extract
1 pound of candied pineapple
1 pound of candied cherries
4 cups of chopped nuts

Directions:
Directions:
Chop fruits and nuts ahead of time. Put butter and eggs out to get to room temperature. Creme butter well then add sugar and creme until fluffy. Beat eggs well and add into cremed mixture. Coat fruit and nuts with a small amount of flour. Then sift remaining flour and fold into creme mixture. Add flavorings and fold in fruit and nuts. Pour into a greased tube or loaf pans. Put into a hot oven and bake at 300 for 1 and 1/2 hours or until done. Use toothpick to test for doneness. This cake can be frozen. It can also be made in small cupcake pans. Great for gifts.

Number Of Servings:
Number Of Servings:
about 5 pounds
Preparation Time:
Preparation Time:
a pretty good while
Personal Notes:
Personal Notes:
My Mom, Edna Carter, makes these fruit cakes and they are delicious! People that don't even like fruit cakes love these. Mom makes us all one each Christmas and it is always a treat to slice them and have with hot coffee.

 

 

 

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