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White Fruit Cake Recipe

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This recipe for White Fruit Cake, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rhonda Hampton Stone
Added: Sunday, April 27, 2008


1 c. butter
2 c. fine granulated sugar

3 c. all-purpose flour
2 tsp.baking powder

1 c. milk

1 lb. pecans
1/2 lb. candied cherries
1/2 lb. candied pineapple
1/2 c. coconut
1 c. white raisins

1 tsp. vanilla

6 egg whites

Cream butter with sugar until light and fluffy.

Sift the flour and baking powder three times; set aside.

In a large mixing bowl, cut up the pecans, candied cherries, pineapple, coconut and white raisins. Dredge fruit mixture with 1/4 cup flour mixture.

To creamed butter and sugar, add 1 cup milk and flour, alternately, in small amounts. Add 1 teaspoon vanilla. Fold in fruit mixture.

Beat 6 egg whites until stiff and fold into cake mixture. Pour into a large tube cake pan that has been greased and lined with greased wax paper and dusted slightly with flour.

Bake at 350 until done, about 1 hour. Before completely cool, decorate with candied fruit and nuts if desired. If cake browns too quickly, cover top with piece of aluminum foil to prevent burning.




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