Ora witte's white fruitcake

1 servings

Ingredients

Quantity Ingredient
1 cup Butter
2 cups Sugar
1 teaspoon Lemon Extract
2½ cup Cake Flour -- sifted
2 teaspoons Baking Powder
½ teaspoon Salt
1 cup Milk
½ pounds White Raisins
½ pounds Candied Citron, Pineapple,
Lemon/Orange Peel
½ pounds Dried Light Figs
½ pounds Almonds, Blanched --
Chopped
1 cup Coconut -- grated
7 Egg Whites -- stiffly
Beaten
¼ pounds Candied Cherries -- halved
½ cup Rum -- optional

Directions

Preheat oven to 275 F. Cream butter and sugar together and add lemon extract. Sift 2 cups of flour with baking powder and salt. Add to creamed butter and sugar, alternating with milk. Mix remaining ½ cup of flour with fruits, almonds, and coconut, and blend into the batter. Lastly, gently fold in beaten egg whites. Decorate the top with candied red cherries and bake in a well-greased and floured 10-inch tube pan for 2½ hours until firm. Remove from pan, cool, and moisten with rum if desired.

Yield: one 10-inch tube cake.

Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking

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