Holiday White Fruit Cake Recipe
Ingredients
| 2 cups Sun-Maid Golden Raisins, coarsely chopped | ||
| Cherries | 1 1/2 Cup (16 tbs), candied | |
| Candied pineapple | 1 1/2 Cup (16 tbs), sliced | |
| Citron | 1 Cup (16 tbs), coarsely chopped | |
| 1 cup coarsely chopped candied orange peel | ||
| 1/4 cup brandy or orange juice | ||
| 1/4 cup sherry or pineapple juice | ||
| Butter/Margarine | 1 1/2 Cup (16 tbs), softened | |
| Sugar | 2 Cup (16 tbs) | |
| Vanilla | 1 1/2 Teaspoon | |
| Eggs | 6 | |
| All purpose flour | 4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| 3 cups Diamond Walnuts, coarsely chopped | ||
| Brandy or sherry, for aging | ||
Directions
In large bowl, combine fruits, peels, the 1/4 cup brandy and the 1/4 cup sherry; toss well to mix.
Let stand, covered, 3 to 4 hours or overnight.
In another large bowl, cream butter.
Gradually beat in sugar until fluffy.
Add vanilla.
Beat in eggs, one at a time, until well blended.
In medium bowl, sift flour with salt.
Add to creamed mixture alternately with milk.
Combine batter with fruit mixture and walnuts.
Spoon batter into two 10 1/4 x 3 3/4 x 2 5/8-inch loaf pans, greased and lined with parchment paper.
Bake in preheated 275 Degree F oven about 2 1/2 hours or until center springs back when lightly touched.
Cool completely, then remove from pans.
Brush with brandy or sherry; wrap in foil and store in a cool, dry place.
Before serving, dust with powdered sugar and garnish with walnut halves, if desired.
Let stand, covered, 3 to 4 hours or overnight.
In another large bowl, cream butter.
Gradually beat in sugar until fluffy.
Add vanilla.
Beat in eggs, one at a time, until well blended.
In medium bowl, sift flour with salt.
Add to creamed mixture alternately with milk.
Combine batter with fruit mixture and walnuts.
Spoon batter into two 10 1/4 x 3 3/4 x 2 5/8-inch loaf pans, greased and lined with parchment paper.
Bake in preheated 275 Degree F oven about 2 1/2 hours or until center springs back when lightly touched.
Cool completely, then remove from pans.
Brush with brandy or sherry; wrap in foil and store in a cool, dry place.
Before serving, dust with powdered sugar and garnish with walnut halves, if desired.
Chef
