My mother has been making this fruit cake at Christmas time for as long as I can remember. My whole family loves it. I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant.
White Fruit Cake
- 2 cups butter
- 4 cups confectioners’ sugar
- 8 eggs, separated
- 2 ounces candied citron peel
- 2 ounces candied orange peel
- 1 cup currants
- 1 1/2 cups candied pineappled chunks
- 3 cups golden raisins
- 1 1/2 cups candied cherries
- 4 cups pecans, chopped
- 3 cups sifted all-purpose flour
- 1/2 cup orange juice
1 Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, peel, and citron; soak in orange juice overnight.
2 Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5 x 9 inch loaf pan and two 3 x 8 inch loaf pans with parchment or doubled waxed paper.
3 In a large bowl, cream butter and confectioner’s sugar. Stir in beaten egg yolks. Stir in fruit and nuts. Mix in sifted flour.
4 In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
5 Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
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