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WHITE FRUITCAKE Recipe

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This recipe for WHITE FRUITCAKE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Monday, December 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 LB. CANDIED CHERRIES, RED AND GREEN
3/4 LB. CUBED, CANDIED PINEAPPLE
3/4 LB. QUARTERED DRIED APRICOTS
3/4 LB. PECANS, HALVED
1/2 C. SIFTED FLOUR
1 PKG. WHITE CAKE MIX
1 3/4 TSP. SALT
1 TSP. VANILLA
1 TSP. LEMON EXTRACT
1/3 TO 1/2 C. MILK
2 EGGS

Directions:
Directions:
DREG FRUIT AND NUTS IN FLOUR. IN SMALL BOWL, MIX CAKE MIX, SALT, VANILLA, LEMON EXTRACT AND MILK(AS NEEDED). BEAT 2 MIN. AT MEDIUM SPEED AND BLEND IN EGGS, ONE AT A TIME; BEAT 2 MORE MIN. AT MEDIUM SPEED.

BLEND BATTER INTO FRUIT NUT MIXTURE AND POUR INTO PREPARED GREASED PANS,
SLIGHTLY ROUND TOPS.

PLACE SHALLOW PAN OF WATER ON BOTTOM RACK WHILE BAKING. BAKE AT 275 DEGREES FOR 2 1/4 TO 2 1/2 HRS. OR UNTIL DONE.

Personal Notes:
Personal Notes:
GLAZE COOLED CAKES WITH HOT LIGHT CORN SYRUP AND DECORATE WITH NUTS AND FRUIT.
CAN BE FROZEN OR PUT IN COOL PLACE TO RIPEN.

 

 

 

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