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White Fruit Cake




Source of Recipe


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Recipe Introduction


This cake uses fresh-dried fruits almost exclusively, with only a tiny optional measure of the candied confections that weigh down so many fruitcakes.


List of Ingredients









1 cup butter

1 1/2 cups sugar

5 eggs

2 cups flour

1 teaspoon salt

1 1/2 teaspoons baking powder

1 can (8 ounces) crushed pineapple

1 cup cooked cranberries

1/2 cup mixed candied citron, chopped fine (optional)

1/2 cup chopped dried apricots

1/2 cup chopped dates

1/2 pound golden raisins

1 cup dried shredded coconut

1 cup chopped walnuts or pecans

1 cup whole almonds

1 cup whole hazelnuts

Pecan halves or almonds for decoration


INSTRUCTIONS:
Thoroughly cream together butter and sugar.

Add the eggs, one at a time. Beat well after each addition.

Reserve 1/2 cup flour for dredging fruits.

Add the remaining flour, the salt and baking powder, alternating with pineapple and cranberries.

Add the floured fruit, coconut and nuts.

Stir just enough to blend.

Pour into paper-lined mini-cupcake tins or greased and parchment paper- lined loaf pans.

Decorate cakes with pecan halves and/or almonds.

Bake for 2 1/2 hours in oven set at 275° degrees, or bake 1 1/2 hours for midget cupcakes.

Yields about 140 midget (mini) cupcakes or 2-3 loaf cakes, depending on size.

PER MINI CUPCAKE: 60 calories, 1 g protein, 7 g carbohydrate, 3 g fat (1 g saturated), 11 mg cholesterol, 40 mg sodium, 0 fiber


Recipe