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Martha Washington's White Fruitcake Recipe

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This recipe for Martha Washington's White Fruitcake, by , is from Southern Comfort Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katherine Chaffin
Added: Sunday, March 23, 2008


1 1/2 c. candied cherries, halved
1 c. candied pineapple chunks
3/4 c. diced citron
3/4 c. Christian Brothers Brandy
3/4 c. butter, softened
3/4 c. sugar
4 large eggs, separated
2 c. sifted all purpose flour
3/4 tsp. mace
1/2 tsp. salt
1/2 tsp. baking powder
1 c. toasted slivered almonds

Brandy sugar glaze and candied fruit for decoration

Combine cherries, pineapple and citron with 1/2 c. brandy. Cover tightly and let stand overnight. Cream butter with 1/2 c. sugar until light & fluffy. Add egg yolks, one at a time and beating well after each addition. Sift flour with mace, salt and baking powder. Blend into creamed mixture, alternately with remaining brandy, mixing well. Stir in brandied fruit mixture and almonds. Beat egg whites to soft peaks, gradually adding remaining 1/4 c. sugar, beating to a soft meringue. Fold into cake batter. Pour into greased and paper lined tube pan. Bake in slow oven (300 degrees) for about 1 hour 50 minutes or until cake tests done. Remove cake and cool in pan on wire rack. When cake is cool, add Brandy Sugar Glaze and decorate with candied fruits. Wrap and store in cool place.

Brandy Sugar Glaze: Blend 2 1/2 tsp. Christian Brothers Brandy with 1 c. sifted powdered sugar until smooth. Pour glaze over cooled cake.

Personal Notes:
Personal Notes:
R.C.'s mother, Katherine Bird Chaffin and her sisters, Lois and Ruth, made this fruitcake every Christmas season. They made and sold hundreds of these fruitcakes through the years for their Church. R.C.'s Dad would also sell them at Orlando Utilities where he worked for 30 years.




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