Holiday White Fruit Cake
|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|
|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)|
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.
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.