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Christmas White Pound Cake Recipe

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This recipe for Christmas White Pound Cake, by , is from Margaret Dorothea Landon Schoenherr, 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!

Kenneth Landon (Daddy-Grandfather)


2 cups Brazil nuts cut into halves
2 cups Walnut halves
1 cup dates, cut in small pieces
2 cups candied pineapple, cut small
1 1/2 cup candied orange peel, cut small
1 1/2 cups candied lemon peel, cut small
1 cup candied red cherries
2 cups white raisins, washed and drained
1 pound butter creamed
1 pound sugar
10 eggs
4 cups flour, 1/2 teaspoon salt, 1 teaspoon baking powder--sifted together twice.
2 teaspoon vanilla
1/4 to 1/3 cups rum

Grease 3 bread pans and line with brown wrapping paper, sides and bottoms also greased. Take an additional 1/2 to 1 cup flour and sprinkle it over the fruit and nuts, coating the pieces lightly.

Cream butter thoroughly, adding sugar gradually and creaming well until the mixture is light and fluffy. If an electric mixture beater is used, add eggs one at a time beating each into the mixture until light and fluffy. If the eggs are beaten by hand be sure they are light and lemon colored, the bubbles small, before adding the butter and sugar. Stir in sifted flour slowly alternating with rum and vanilla mixture. Pour this over nuts and fruit mix quickly using the hands. Fill pans 3/4 full. Bake about 2 1/2 hours at 300. Keep a pan of water on the bottom of the oven during baking to prevent the cakes drying out. Cover with greased brown paper when partially baked to keep from browning too much. Cook on racks. Remove brown and wrap in wine cloths, using rum if possible. Wrap again in aluminum foil and tie with string. Age in refrigerator for a month or two before serving.

No nut version:
1 16 ounces red cherries
2 8 ounces green cherries
2 4 ounces orange peel
2 4 ounces lemon peel
1 4 ounce red pineapple
1 4 ounce green pineapple
1 4 ounce yellow pineapple
1 4 ounce cut up dates
1 package white raisins

I always use 1/3 cup rum. I grease 4 8 1/4 x 4 1/2 pans and 2 9 1/4 x 5 1/4.

I soak it 3 times. The second time a week after the first. The third time a week or two later. The first two times are crucial.

Personal Notes:
Personal Notes:
Kenneth Landon got this recipe from one of his secretaries. I believe the no nut version came from Carol Pearson. Ann




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