Christmas White Fruit Cake

Chef burnt toast's Note:

We live on the east coast of Canada in the maritimes. We have a strong Irish/Scottish/English background. This recipe is a family heirloom recipe, probably Irish in origin as it comes from my maternal grandmother who was first generation Canadian of Irish descent.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 12

Yield: 1.0 cake

• ¾ cup butter
• 1 cup white sugar
• 4 eggs
• 1 lb white raisins (seedless)
• 1 cup blanched almond
• 1 cup candied red cherry
• 1 cup candied green cherries
• 1 cup candied pineapple
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla

Directions:

1. Stir some flour into fruit mixture so it doesn't stick together. I use a little (like a tablespoon from the 2 1/4 cups for the cake).
2. Cream the butter, sugar and eggs.
3. Mix together the dry ingredients and add to the creamed ingredients.
4. Stir in the fruit and nuts (I usually omit the nuts) and add more fruit to make up the volume.
5. Bake in a 300oF oven for an hour, but check the cake for doneness with a wooden tooth pick to make sure it is cooked.
6. My mother's only directions are: bake at 300oF for a little longer than an hour and mix together like a cake.

Reviews

[barbara in Tx]

What a nice cake. I love that you wrote the recipe the way your mother told it to you. It makes the recipe that much nicer.