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Holiday White Fruit Cake

Holiday.Cook's picture
Ingredients
  Golden raisins 2 Cup (32 tbs), coarsely chopped (Sun-Maid)
  Candied cherries 1 1⁄2 Cup (24 tbs), candied
  Sliced candied pineapple 1 1⁄2 Cup (24 tbs)
  Coarsely chopped citron 1 Cup (16 tbs)
  Coarsely chopped candied orange peel 1 Cup (16 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Pineapple juice 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 1⁄2 Cup (24 tbs), softened
  Sugar 2 Cup (32 tbs)
  Vanilla 1 1⁄2 Teaspoon
  Eggs 6
  All purpose flour 4 Cup (64 tbs)
  Salt 1 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Diamond walnuts 3 Cup (48 tbs), coarsely chopped
  Brandy/Sherry 1⁄4 Cup (4 tbs) (For Aging)
Directions

In large bowl, combine fruits, peels, the 1/4 cup brandy and the 1/4 cup sherry; toss well to mix.
Let stand, covered, 3 to 4 hours or overnight.
In another large bowl, cream butter.
Gradually beat in sugar until fluffy.
Add vanilla.
Beat in eggs, one at a time, until well blended.
In medium bowl, sift flour with salt.
Add to creamed mixture alternately with milk.
Combine batter with fruit mixture and walnuts.
Spoon batter into two 10 1/4 x 3 3/4 x 2 5/8-inch loaf pans, greased and lined with parchment paper.
Bake in preheated 275 Degree F oven about 2 1/2 hours or until center springs back when lightly touched.
Cool completely, then remove from pans.
Brush with brandy or sherry; wrap in foil and store in a cool, dry place.
Before serving, dust with powdered sugar and garnish with walnut halves, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Servings: 
2

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