White Fruit Cake
sugar, butter, raisins, flour, pecans, eggs, pineapple, cherries, currants, orange juice, peel, orange
Ingredients
1 1/2 cups candied pineapple chunks 3 cups golden raisins 1 1/2 cups candied cherries 1 cup dried currants 2 ounces candied orange peel 2 ounces candied citron peel 1/2 cup orange juice 2 cups butter 4 cups confectioners' sugar 8 eggs, separated 4 cups pecans, chopped 3 cups sifted all-purpose flour
Directions for White Fruit Cake Recipe
Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight. Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper. 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.
Read the full directions on Allrecipes.com
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Servings
3 loaves fruit cake
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