| White Fruit Cake 1
Categories: Raisin, Apple, Nuts, Desserts, Cakes
12 Whole eggs, separated
1 pound of sugar
1 pound of margarine
5 cups of flour, sifted
1/2 pound of coconut
1/2 pound of pecans
1 pound of walnuts
1 pound of candied pineapple
1 package of white raisins
2 Jiggers whiskey
1 Jigger of vanilla extract
1 pound of candied cherries; 1/2 red,
Cream sugar, butter and the 12 egg yolks. Add flour (minus 1 cup) and mix with the creamed mixture. Flour the candied fruits, raisins and nuts with 1 cup of the flour and add to creamed mixture; mix well. Add whiskey and vanilla; mix well. Beat egg whites until stiff peaks form. Fold egg whites into creamed mixture and mix well. Pour batter in waxed, greased loaf pans (over 1/2 full). Bake at 300ºF. for 1 hour. Recipe by: Mariella Resio Posted to MC-Recipe Digest V1 #925 by Sewgoode@aol.com on Nov 26, 1997
White Fruit Cake 2
1 1/2 cups of butter
3 cups of sugar
1 1/2 cups of milk
4 1/2 cups of flour
3 teaspoons of baking powder
2 teaspoons of vanilla
6 Eggs
1 1/2 cups of raisins
8 ounces of diced dates
8 ounces of chopped walnuts
4 ounces of coconut
16 ounce jar of maraschino cherries;
Notes: By Velma Snyder, Kunkletown. The Times News, PA Cream butter and sugar. Add eggs and beat until well blended. Sift together the flour and baking powder, add to creamed mixture alternately with milk. Add vanilla. By hand stir in the rest of the ingredients and mix just until all are blended in batter. Bake at 350ºF. Makes 1 large tube pan (bake about 2 hours) or 3 bread loaf pans (bake about 1 hour and 20 minutes or until toothpick comes out clean). Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998 The Fruitcake Store & Gifts |
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