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White Fruit Cake Recipe

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This recipe for White Fruit Cake is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb light sultana raisins
1 cup fine coconut
1 cup chopped almonds
3 rings candied yellow pineapple, diced
3 rings candied green pineapple, diced
1 lb red candied cherries, halved
1/2 lb citron peel, diced
1 cup butter
1 1/2 cups granulated sugar
2 whole eggs
6 egg whites
1/2 cup pineapple juice or white wine
4 cups sifted all-purpose flour
2 tsp baking powder
1 1/2 tsp salt
1 tsp lemon extract
1 tsp vanilla
1 tsp mace
Directions:
Directions:
Combine all fruits and nuts in bowl. Sprinkle with 1 cup of the flour, toss together lightly to coat and separate the pieces. Set aside.

Cream butter, add sugar gradually, beating well after each addition. Add the 2 whole eggs, beat well. Sift remaining 3 cups flour with baking powder, salt and mace. Add 1 cup of this mixture to batter alternately with liquid. Add beaten egg whites, stir gently until well blended.

Pour batter over fruits and nuts, mix until well blended. Spread batter evenly into lined and greased pans.

Bake in slow oven 275º F until done, allowing about 2 to 2 1/2 hours for 6 inch cake; 2 1/2 to 3 hours for loaf cake. Keep a small pan of water in oven while cakes are baking. Makes 4 1/2 to 5 pounds.

 

 

 

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