White fruitcake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shredded coconut |
| 1 | cup | Sliced citron |
| 1 | cup | Raisins |
| 1 | cup | Chopped candied pineapple |
| 1 | cup | Candied cherries, sliced |
| 2 | cups | Blanched almonds, chopped |
| 3 | cups | Sifted flour |
| 1 | teaspoon | Baking powder |
| 1 | cup | Shortening |
| 2 | cups | Sugar |
| 1 | tablespoon | Vanilla |
| ½ | cup | Fruit sirup |
| 8 | Egg whites | |
Directions
Combine first 6 ingredients with 1 cup of the flour. Sift remaining flour with baking powder. Cream shortening with sugar and flavoring until fluffy. Add sifted dry ingredients and fruit sirup alternately in small amounts, beating well after each addition. Add fruit mixture. Beat egg whites until stiff but not dry and fold into batter. Pour into greased pans lined with heavy greased paper and bake in a 275 degree oven for 4 hours. This recipe makes 5 pounds of fruitcake. Personally I hate fruitcakes and think they are the ultimate in insults to give at Christmas but dad always liked them, so go figure. Randy Rigg Submitted By RANDY RIGG On 12-17-94