White Fruit Cake

Course : Desserts
Serves: 1
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1/2 Cup Butter
1 Cup Sugar
5 large eggs
2 Cups Flour
1 Dash Salt
1/2 teaspoon Baking Powder
1/2 pound Red Candied Cherries
1/2 pound Green Candied Cherries
1 pound Candied Pineapple -- (mix colors if possi
2 Cups Pecans -- chopped
1 1/2 teaspoon Vanilla Extract
1 1/2 teaspoon Lemon Extract

Preparation / Directions:

Cream butter and sugar together. Add eggs, mixing well. Cut up cherries. pineapple and pecans. Using the 2 cups flour called for in the recipe, coat cherries, pineapple and pecans lightly with flour. (I throw them in a zip-lock bag about 3/4 cup at a time and shake them really good.) Make sure you use a portion of the flour called for. Adding extra flour makes the cake dry. Coating the fruit and nuts allows it to mix throughout the cake evenly. Sift together dry ingredients and add to creamed mixture. Add cherries, pineapple, pecans, vanilla and lemon to batter. (It should have the appearance of just enought batter to coat everything really well. It's really just enough cake to hold everything together.) Mix well and bake in a greased tube pan for 2 1/2 hours at 250 degrees F until just lightly browned. Allow to cool. Remove from pan. I try to make several of these in late Sep or early Oct. I wrap them, sometimes in plastic wrap, sometimes in cheese cloth and store them in an air tight container. After about 2 weeks, I check the cakes to make sure they are mellowing and becoming moister. Sometimes I have been known to add some type of alcoholic beverage (rum, brandy, cognac whatevers extra around here) Even people who don't like *regular fruitcake* tend to like this. I don't like the kind with raisins and candied peel in it, but this is really good. If you want to really be decadent and blow a week's worth of cholesterol, make some Southern boiled egg custard and mix the custard and pieces of cake together in a bowl. Truly Southern Christmas at i

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