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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Grandma Nedostup's White Fruitcake Recipe

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This recipe for Grandma Nedostup's White Fruitcake is from The Nedostup Family Cookbook Project, 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:  
1½ cups butter, softened
1½ cups sugar
2 ¼ cups eggs, unbeaten (about 9 eggs)
3 cups flour, sifted
1½ teaspoon baking powder
¾ teaspoon salt
2/3 cup orange juice
2 pounds candied cherries
¾ pound candied pineapple
¼ pound candied lemon & orange peel
¾ pound pecans
1 cup white rum or brandy (optional)
Directions:
Directions:
Cream butter and sugar until fluffy; beat in eggs. Sift together the flour, baking powder, and salt. Add the flour and orange juice alternatively to the butter and sugar mixture while mixing. Blend in nuts and fruits.
Line a loaf pan with foil and then generously grease. Fill pan until almost full, leaving at least ½ inch from the top of the pan.
Bake at 275 degrees for 2½ hours to 3 hours until a toothpick in the center comes out clean. During the last hour of baking cover the pan with parchment paper. When done, remove from pan and cool on a cooling rack. Soak in white rum or brandy.

Wrap the soaked, cooled fruitcake in Saran wrap. Store the fruitcake in the refrigerator.
Personal Notes:
Personal Notes:
Grandma used to make this fruitcake before Christmas and she would sometimes add a brandy (I used white rum) to it (1-2 cups) after baking letting it "ferment" in the refrigerator.

 

 

 

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