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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

White Fruitcake Recipe

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This recipe for White Fruitcake is from Kiki's Cookbook, 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:  
5 large eggs
1/2 lb. butter
1 cup sugar
1 3/4 cups flour
1/2 tsp. baking powder
1 lb. candied pineapple
1/2 lb. candied cherries
1/4 lb. candied citron
4 cups chopped pecans
1 tbsp. vanilla extract
1 tbsp. lemon extract
Directions:
Directions:
Cream butter and sugar well. Add well beaten eggs.
Chop nuts and fruit, mixing with part of the flour. Sift remaining flour and baking powder. Fold into eggs and butter mixture. Add flavorings and mix. Add fruit and nuts, mixing well.
Pour into greased paper-lines pans (if not foil pans).
Place in cold oven with a pan of water in the bottom of oven to keep top of loaves from getting too crusty.
Cool in pan on cake rack.
Tube pan: Bake at 250º for 3 hours.
Foil loaf pan: Bake at 300º for 1 1/2 hours.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you love fruitcake, this is the recipe to use! It's a different 'take' on the traditional fruitcake and so much more moist and delicious.

 

 

 

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