White Holiday Fruit Cake
1 Votes
Rate This Recipe
×
Prep: 15 min
Bake: 165 min
Yield: 6 pounds
Ingredients
  • 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, finely cut
  • 10 egg whites – stiffly beaten
Directions

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 x 2 ¾ x 4 ½ inches. Bake in slow oven (250 degrees) 2 ½ hours, then increase to 300 degrees for 15 minutes. Sprinkle with powdered sugar and decorate.  Make 6 pounds fruit cake.

Leave a Review

Your email address will not be published. Required fields are marked *