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White Holiday Fruit Cake

Cook Time: 2 hours and 45 minutes
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


PREPARATION

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.


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