Ora witte's white fruitcake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 2 | cups | Sugar |
| 1 | teaspoon | Lemon Extract |
| 2½ | cup | Cake Flour -- sifted |
| 2 | teaspoons | Baking Powder |
| ½ | teaspoon | Salt |
| 1 | cup | Milk |
| ½ | pounds | White Raisins |
| ½ | pounds | Candied Citron, Pineapple, |
| Lemon/Orange Peel | ||
| ½ | pounds | Dried Light Figs |
| ½ | pounds | Almonds, Blanched -- |
| Chopped | ||
| 1 | cup | Coconut -- grated |
| 7 | Egg Whites -- stiffly | |
| Beaten | ||
| ¼ | pounds | Candied Cherries -- halved |
| ½ | cup | Rum -- optional |
Directions
Preheat oven to 275 F. Cream butter and sugar together and add lemon extract. Sift 2 cups of flour with baking powder and salt. Add to creamed butter and sugar, alternating with milk. Mix remaining ½ cup of flour with fruits, almonds, and coconut, and blend into the batter. Lastly, gently fold in beaten egg whites. Decorate the top with candied red cherries and bake in a well-greased and floured 10-inch tube pan for 2½ hours until firm. Remove from pan, cool, and moisten with rum if desired.
Yield: one 10-inch tube cake.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking