"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Holiday White Fruitcake Recipe

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This recipe for Holiday White Fruitcake, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1 package (8 ounces) chopped mixed candied fruit
1-1/4 cups golden raisins
1 cup chopped walnuts, toasted
3 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs

Directions:
Directions:
Preheat oven to 275. Line bottoms of four greased 9x5-in. loaf pans with parchment paper; grease paper.

In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture.

Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

Number Of Servings:
Number Of Servings:
4 loaves
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
To toast nuts, bake in a shallow pan in a 350 oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

 

 

 

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