Fruit Cake On Cake Stand
White Holiday Fruit Cake
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Prep: 15 min
Bake: 165 min
Yield: 6-pound fruit cake
Fruit cake is an old Christmas tradition – a hearty cake made for centuries in Europe as a way to enjoy preserved fruit in the heart of a cold winter. This tasty version with Swans Down® Cake Flour makes a 6-pound fruit cake with a tender crumb, fragrant with candied citrus.
  • 4 cups sifted Swans Down Cake Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pound sultana raisins
  • 1/2 pound each crystallized orange peel, lemon peel, pineapple, and red cherries, finely cut,
  • 1 pound blanched almonds, finely cut
  • 1 cup butter or other shortening
  • 1 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 pound citron (candied citrus peel), finely cut
  • 10 egg whites, stiffly beaten

SIFT flour once, measure, add baking powder, soda, and salt, and sift together three times. Sift 1 cup of flour mixture over fruits and nuts; mix thoroughly.

CREAM shortening thoroughly, add sugar gradually and cream together until light and fluffy. Add remaining flour mixture to creamed, a small amount at a time. Beat after each addition until smooth. Add lemon juice, fruits, and nuts. Fold in egg whites.

POUR into paper-lined tube pan or small bread pans, 2×2¾x4½ inches. Bake in slow oven (250°F) for 2 1/2 hours, then increase to 300°F for 15 minutes. Sprinkle with confectioners’ sugar and decorate.

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