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White Fruit Cake Recipe

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This recipe for White Fruit Cake is from The Bake Shop, 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 1/2 cups candied pineapple chunks
3 cups golden raisins
1 1/2 cups candied cherries
1 cup dried currants
2 ounces candied orange peel
2 ounces candied citron peel
1/2 cup orange juice
2 cups butter
4 cups confectioners' sugar
8 eggs, separated
4 cups pecans, chopped
3 cups sifted all purpose flour
Directions:
Directions:
Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight. Preheat oven to 275 degrees. Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper. In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full. Top with walnut halves and cherries, if desired. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
Personal Notes:
Personal Notes:
I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant. It is NOT your Mother's heavy, dark 100 year old thing that no one wanted to eat. Sugar may be reduced, due to the sweetness of the fruit.

 

 

 

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