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White Fruit Cake – Ingredients 1 1 1/2 cups candied pineapple chunks. 2 3 cups golden raisins. 3 1 1/2 cups candied cherries. 4 1 cup dried currants. 5 2 ounces candied orange peel. 6 … (more items)
This recipe is entirely different from other fruit cake recipes. Chop nuts and fruit in medium size pieces; dredge with 1/4 c. flour. Cream butter and sugar together until light and fluffy. Beat in eggs. Sift together remaining flour and baking powder; fold into butter – egg mixture. Stir in vanilla and lemon extracts. Blend in fruit and nuts.
Makes 5 pounds of fruitcake. NOTE; In 4 1/2 x 2 1/2 x 1 1/2 inch baby loaf pans. bake for about 1 hr. For 1 pound cakes in 2 pound coffee cans, bake about 2 hours. In 5 ounce custard cups, the baking time is about 1 hr.. And in ungreased foil bonbon cups, baking time is about 30 min.
In a large bowl, cream butter and confectioner’s sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
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