Holiday White Fruit Cake
|White raisins||2 Pound|
|Glaced cherries||1 Pound (Green)|
|Candied orange peel||8 Ounce|
|Candied lemon peel||8 Ounce|
|Candied citron||2 Pound|
|Candied pineapple||1 Pound|
|White figs||1 Pound|
|Candied ginger||12 Ounce|
|Syrup||1 Cup (16 tbs) (Medium Variety)|
|Butter||2 Pound (Room Temperature)|
|Eggs||2 Pound (16)|
|All purpose flour||2 Pound (8 Cups)|
|Vanilla||2 Ounce (4 Tablespoons)|
Leave the raisins whole, slice the cherries in half, cut the orange and lemon peel, and citron in thin match-like strips, the pineapple and figs in half-inch slices, and ginger in 1/8-inch slices.
Turn fruit into enamelware or glass kettle, add brandy and the syrup, stir carefully to mix thoroughly.
Cover tightly and let soak at least 24 hours.
Cream the butter (at room temperature) with-the flour until smooth.
Whip the eggs with the sugar thoroughly, then beat this into the creamed butter-flour mixture until smooth, but do not over-beat to avoid the sinking of the fruit.
Add the fruit gradually, folding in gently.
Fill prepared pans, pat milk over top of cakes and bake according to directions given in Old-Fashioned Dark Fruit Cake.
If a brilliant finish is desired, brush cakes as soon as they are removed from oven with the following glaze: Stir 1 oz.
powdered gum arabic, 1 pint hot water and 1 pint light corn syrup together.
Heat just to the boiling point, then strain through three thicknesses of cheesecloth.
Use while hot.
This makes about 23 pounds cake.