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White Fruitcake recipe

A lemon and vanilla-scented fruitcake,chock-full of pecans and candied pineapple and cherries.

Recipe: White Fruitcake

1 cup butter or margarine1 cup granulated sugar5 large eggs1 3/4 cups sifted all-purpose flour1 pound candied pineapple, chopped1 pound candied cherries, chopped4 cups broken pecans1/2 teaspoon baking powder1 tablespoon vanilla extract1 tablespoon lemon extract

  • Grease a paper-lined springform tube panwith butter or margarine.
  • Cream butter well. Add sugar graduallyand beat until light and fluffy. Beat eggs. Add into creamedmixture, blending well.
  • Mix fruit and nuts with small portionof sifted flour. Sift remaining flour and baking powder together.
  • Fold flour mixture into egg and buttermixture. Add flavorings. Mix well. Fold in fruit and nuts.
  • Pour into prepared tube pan.
  • Place in a cold oven and bake at250°F (120°C) for 3 hours.
  • Cool in pan on cake rack.
  • When cool, wrap tightly in foil. Storein canister 4 to 8 weeks.

    Yield: 1 cake or 2 loaves

    Note: May also be baked in two 9 x 5 x3-inch loaf pans for 2 1/2 hours.

    White Fruit Cake – Kitchen Cat

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