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Ingredients
| eggs: 5 (large) |
| salted butter: 0.5 lb |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 1 3/4 cups |
| baking powder: 1/2 tsp |
| red candied cherries: 0.75 lb |
| candied pineapple: 1 lb |
| vanilla extract: 1/2 fl oz |
| rum extract: 1/2 fl oz |
| pecans: 4 cups |
White Fruitcake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
32767 min -
Servings
2 serving(s)
Tags
- Chop nuts and fruits into medium size pieces.
- Dredge with part of the flour.
- Cream butter with sugar until fluffy.
- Beat eggs well; add sugar and butter.
- Sift remaining flour and baking powder together.
- Fold into eggs and butter.
- Add flavorings to nut and fruit; mix.
- Pour into greased paper lined tube pan (or 2- 9x5 loaf pans.)
- Place in cold oven.
- Bake at 250 degrees for 3 hours.
- When done, take out of pan s) to cool or wire rack.
- After cool, wrap a smooth, clean dish towel around cake.
- Put into a plastic container that seals up well and pour 2-3 cups liquid (brandy or juice) over cake.
- Put lid on and store in refrigerator.
- Turn cake over every day so a different part of the cake is in the liquid.
- If the towel seems to dry out, pour on more liquid.
- After a week turn cake less frequently.
- Don't even think about cutting it until it has ripened at least a month.
- Yes, a month.