White Fruit Cake
Source of Recipe
Hel
Recipe Introduction
"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."
List of Ingredients
White Fruit Cake by Hel
2 cups butter
4 cups confectioners' sugar
8 eggs, separated
2 ounces candied citron peel
2 ounces candied orange peel
1 cup dried currants
1 1/2 cups candied pineapple 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
Recipe
Chop pineapple, raisins, and cherries.
Combine chopped fruit with currants, peel, and citron; soak in orange juice overnight.
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.
In a large bowl, cream butter and confectioner's sugar.
Stir in beaten egg yolks.
Stir in fruit, juice, and nuts.
Mix in sifted flour.
In a clean bowl, beat the egg whites to peaks.
Fold into batter.
Fill pans 2/3 full.
Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
Nutritional Information
Amount Per Serving Calories: 369 | Total Fat: 20.2g | Cholesterol: 74mg
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