"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mrs. Schottmiller’s White Fruit Cake Recipe

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This recipe for Mrs. Schottmiller’s White Fruit Cake, by , is from Cooking From the Heart, 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!

Contributor:  
Contributor:  
Vera Whisner

Category:
Category:

Ingredients:  
Ingredients:  
1 pound butter
1 pound granulated sugar (2 cups)
10 eggs
1 cup of brandy
4 cups flour
1 pound candied cherries
1 pound candied pineapple
2 pounds white raisins
1 pound pecan halve
1 pound walnut halves
Additional brandy for soaking fruit and nuts overnight

Directions:
Directions:
Preheat oven to 275 degrees. Grease and line (with brown paper), two10-inch tube pans. When lining the pans, be sure to line bottom and spout.

In a large mixing bowl, cream butter and sugar. Add eggs two at a time and mix well. Next, add the brandy and mix well, then stir in flour until well blended. Stir in all of the fruits and nuts.

Pour batter evenly into the cake pans and bake for three hours. Leave cakes out for two or three days before storing. Baste occasionally with additional peach brandy. Store in wax paper for two to four weeks. Very pretty when cut.

Number Of Servings:
Number Of Servings:
2 -5 pound c
Personal Notes:
Personal Notes:
This recipe was given to me in 1972 by my neighbor, Pat Stoklosa.

 

 

 

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