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White Fruit Cake

Source of Recipe


Mrs. Eleanor Holler (Carey Lake-Hearst) - January 1984






List of Ingredients



• 2 Bottles Marashino Cherries, RED & GREEN
  
• 1 lb. mixed peel or cut fruit
  
• 1 cup almonds, whole
  
• 1 cup walnuts
  
• Brazil nuts, optional
  
• 2 lbs. white golden raisins
  
• 1 lb. Colonial Gumdrops
  
• 6 eggs
  
• 1 lb. butter
  
• 2 1/2 cups white sugar
  
• 1 cup milk (Reduce milk a little if adding Rum)
  
• 16 oz. tin crushed pineapple
  
• Juice & rind of one Lemon - - - OPTIONAL: 1/4 cup Rum
  
• 3 cups flour
  
• 2-3 Tsp. Baking Powder
  






Instructions



1. In a very large bowl filled with the ingredients Cherries to Gumdrops, ADD 1 1/2 CUP FLOUR.
   
   
2. From the eggs to the baking powder, mix together as a batter and add to the dry fruits.
   
   
3. Pour in several pans sprayed with PAM.
   
   
4. Bake for 3 hours at 275-300°F. with a can of water in the oven to keep cakes moist.
   
   
5. Cakes are done when knife inserted in center comes out clean. Remove from oven and cool on wire racks.
   
   
6. These are better if prepared a long time in advance and left resting in a Wax paper/foil wrap, frozen and thawed out.
   
   






Final Comments


Very meaty loaves, moist and extremely tasty.