White Fruit Cake - cooking recipe
Ingredients
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1 lb. butter
2 1/2 c. sugar
6 eggs, separated and whites beaten until stiff
4 c. flour
3 c. pecans
1 lb. candied pineapple
1 lb. candied red cherries
1 box white raisins
1 (1 oz.) bottle orange extract
Preparation
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Beat egg whites until stiff; refrigerate.
Cream butter and sugar.
Add well beaten egg yolks.
Alternately add 2 cups flour and extract.
Dredge fruit, nuts and raisins in remaining flour. Add to batter.
Fold in beaten egg whites.
Bake at 250\u00b0 for about 5 hours in large tube pan.
Place a pan of water on the bottom of oven rack.
Remove from pan when completely cool.
Wrap tightly with foil and store in the refrigerator.
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