White Fruit Cake recipe
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- 1 ½ cups candied pineapple chunks 3 cups golden raisins 1 ½ cups candied cherries 1 cup dried currants 2 ounces candied orange peel 2 ounces candied citron peel ½ cup orange juice 2 cups butter 4 cups confectioners' sugar 8 eggs, separated 4 cups pecans, chopped 3 cups sifted all-purpose flour
Nutrition Info
- 368.6 caloriescarbohydrate: 46.2 gcholesterol: 68.4 mgfat: 20.2 gfiber: 2.2 gprotein: 4.3 gsaturatedFat: 7.6 gservingSize: -sodium: 102.4 mgsugar: 30.5 gtransFat: : -unsaturatedFat: : -
Directions White Fruit Cake
Directions
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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.