Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

White fruitcake




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




6 cups ( 1.5 L) golden raisins
2 cups ( 500 mL) glacé pineapple wedges, about 450 g (1 lb)
2 cups ( 500 mL) cut mixed peel or glacé red and green cherries, about 450 g (1 lb)
1 to 2 cups ( 250 to 500 mL) blanched almonds, toasted and finely chopped
3 cups ( 750 mL) all-purpose flour
6 tsp ( 30 mL) baking powder
1/2 tsp ( 2 mL) salt
1-1/2 cups ( 375 mL) butter, softened
1-1/2 cups ( 375 mL) granulated sugar
7 eggs
1 tsp ( 5 mL) vanilla extract
1 tsp ( 5 mL) almond extract
1/2 cup ( 125 mL) cream (half 'n' half or table)
3 tbsp ( 45 mL) brandy, rum or bourbon



Recipe



1. Preheat oven to 275 F (140 C). Line three 9x5-inch (1.5-L) loaf pans (or any baking pans that will hold a total of 18 cups of batter) with foil. To easily make a foil pan, smooth ample pieces of foil over the outside of pans, then drop the shaped foil into the pans. Coat with cooking spray or lightly grease.

2. In a very large bowl, stir raisins with pineapple, peel and almonds. Add 1/2 cup flour and toss until fruit is coated. In another bowl, use a fork to stir remaining 2-1/2 cups flour with baking powder and salt. In another large bowl, beat butter with sugar using an electric mixer on medium speed or a wooden spoon. When creamy, after about 3 minutes beating with mixer, add eggs, one at a time, beating well after each addition. Then, beat in vanilla and almond extract.

3. Beat in a third of flour mixture. As soon as it is mixed in, beat in half of the cream. Mix and repeat additions, ending with flour. Using a large rubber spatula, stir in fruit mixture, using a folding motion until evenly distributed. Spoon into prepared pans and smooth tops. Bake in centre of 275 F (140 C) oven until golden and a cake tester or skewer inserted into the centre of cake comes out almost clean, about 1-1/2 hours. Cake top should feel firm when lightly pressed. Cool in pans on rack. Turn out cakes and remove foil.

4. Saturate cheesecloth with brandy and wrap around cakes. Seal in plastic bags and refrigerate. Check after a week and re-soak cheesecloth if necessary. Cakes will keep well for months.