White Fruitcake

Submitted by ann hugo

"This is a fruitcake with a new twist to an old favorite...this recipe was given to me by a lady in 1972..can put in a can and cover with cheese cloth and pour your favorit wine over it and let it soak in the cake , you will love this so special fruitcake ..if you dont like fruitcake you will go wild with this one sosso good.."

 

• Ready In: 3hrs 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 5 whole eggs
• 1⁄2 lb butter, salted
• 1 cup sugar
• 1 3⁄4 - 2 cups sifted all-purpose flour
• 1 lb candied cherry, chopped
• 1 lb candied pineapple, chopped
• 4 cups broken pecans
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract

directions

1. cream butter well,add sugar,and cream until fluffy.
2. beat eggs well and add,blend with creamed mixture.
3. chop fruit and nuts and mix with a small amount of the flour.
4. sift remaining flour.
5. fold into creamed mixture.
6. add flavoring.
7. fold in fruits and nuts.
8. line a tube pan or loaf pans with greased wax paper.
9. pour in batter.
10. put in a cold oven and bake at 200 degrees for 3 hours.
11. loaf pans for 2 1/2 hours.
12. cool in pan on rack.
13. or bake at 300 degrees until done,about 1 1/2 hours, or until it shrinks from the pan.
14. This cake can be frozen, it makes just a little less than 5 pounds, No liquid other than the flavorings is needed.

Reviews

[susanpv]

This is the exact recipe my mother in law handed down to me in 1972. Instead of wine, I believe she used cognac or brandy for her soaking. It is by far, the best recipe for homemade fruitcake. Going to make a few for this Christmas. Definitely best when made 2 months ahead, and kept in a tightly sealed tin.

 

[Queenofcamping]

This is the best fruitcake. My mom has made this every year for Christmas and Thanksgiving since I was a child. People who hate "fruitcake" love this.. It is even better if you make it in advance and wrap tight and keep in a cake cover(I have a tupperware one). It gets so moist and yummy.

 

[dusty AE]

I only gave this 4 stars due to the fact that I thought it was a tad too sweet. Next time I make it (and I most definitely will) I will use less sugar (the fruit adds to the sugar content) and also will only use about 3 cups of pecans BUT it was a beautifully moist cake even though I used a square cake tin that was a bit too big and therefore the cake didn't rise a lot.