"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

White Fruit Cake Recipe

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

Mary Ann Little Kelly
Added: Friday, May 29, 2009


1/2 lb. butter
2 cups sugar
6 eggs
2 cups plain flour
1 tsp. salt
3 tsp. baking powder
1/2 lb. cherries
1/4 lb. citron
1 lb. white raisins
1 lb. pecans
1 can apricots - remove seeds, skin and strain
1 1/4 cups plain sifted flour to be put on fruit when cut up

Cut up fruit in large pan, add raisins and pecans and sift 1 1/2 cups flour over this and mix well.
Cream butter and sugar well.
Add eggs - 1 or 2 at a time.
Add mashed up Apricots.
Sift together flour with salt and baking powder, add this to butter, sugar, egg and apricot mixture.
Pour this mixture over fruit and mix well.
Line 5 small loaf pans with Crisco greased brown paper.
Bake at 325 for 1 hour plus until cake tester comes out clean.
Cool completely, then trim brown paper and wrap in heavy foil.

Personal Notes:
Personal Notes:
I have used my mother's original recipe every Thanksgiving since we were married in 1956. It's pretty worn out but I can't part with it.




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