A couple of years ago, I suggested a fruitcake recipe to you. Today I have another one. As I said earlier, fruitcakes, the traditional Christmas food, have been given a bad name unjustly.
People start with a poor recipe, don’t do a very good job of baking it, then let the cake dry to the point that it is tasteless, hard, and crumbly – well, you can see why the masses are not demanding fruitcake.
Bake this cake a few weeks before Christmas if you can. This is optional, but pour over it about a fourth cup of orange or apple juice. Wrap the cake in waxed paper and put it in a tin or keep it tightly wrapped in aluminum foil until serving.
Today’s recipe for White Fruitcake was given to me way, way back when I first began housekeeping and homecooking by Irene King, a neighbor and friend of my late mother in my hometown.
In addition to having a good taste, the cake is very pretty when served in slices on a glass plate. The bright colors of the cherries and pineapple don’t get lost among raisins, figs, and other things the dark fruitcake recipes require.
A similar recipe I found in an old cookbook, even older than I am, suggested using a half cup of white raisins and one cup of moist grated coconut. I haven’t tried that, but I may.
Whatever recipe you use, make this White Fruitcake for Christmas to serve a drop-in guest or for a great ending for any …. Sunday Dinner.
White Fruitcake
5 large eggs, well beaten
½ pound butter
1 cup white sugar
1 cup all-purpose flour
½ teaspoon baking powder
¾ pound glazed cherries
1 pound glazed pineapple
4 cups shelled pecans, coarsely broken
½ ounce bottle pure vanilla
½ ounce bottle pure lemon extract
Grease, flour, and line with waxed paper a tube pan or one or two loaf pans, depending on size.
Cream butter, add sugar and cream thoroughly. Add the beaten eggs and blend.
Sift together the flour and baking powder. Sprinkle ¾ cup of the flour over the fruit and nuts. Add these with the remaining 1 cup of flour to the butter mixture. Add the lemon and vanilla flavoring and fold until well mixed.
Pour mixture into the prepared pan. Place in a cold oven. Turn oven to 250 degree and bake for 3 hours.
Cake will keep for two months.