White Lemon Fruit Cake Recipe
White Lemon Fruitcake is an amazingly delicious version. An easy to make baked cake recipe, you will simply find this recipe both mouth-watering and amazingly tempting.
Ingredients
| Margarine | 1 Pound | |
| Sugar | 3 Cup (48 tbs) | |
| Lemon extract | 2 Ounce | |
| Wine/Grape juice | 3 Tablespoon | |
| Eggs | 6 | |
| Flour | 5 Cup (80 tbs) | |
| Soda | 1 Teaspoon | |
| Warm water | 1 Tablespoon | |
| Golden raisins | 1 Pound | |
| Candied pineapple | 2 Pound | |
| Candied cherries | 2 Pound | |
| Pecans/Walnuts | 1 Pint |
Directions
Cream together margarine and sugar; add lemon extract and grape juice.
Separate eggs; add egg yolks to mixture.
Save whites to fold in at the end.
Add 3 cups flour gradually; save other 2 cups for dredging fruit.
Mix soda in warm water; add to above mixture.
Stir well.
Add the fruit and nuts to the 2 cups of flour, then add all to dough mixture.
Fold in beaten egg whites.
Makes 10 small loaves or 1 angel cake pan plus 1 large loaf.
Bake at 250 degrees for 2 hours.
Separate eggs; add egg yolks to mixture.
Save whites to fold in at the end.
Add 3 cups flour gradually; save other 2 cups for dredging fruit.
Mix soda in warm water; add to above mixture.
Stir well.
Add the fruit and nuts to the 2 cups of flour, then add all to dough mixture.
Fold in beaten egg whites.
Makes 10 small loaves or 1 angel cake pan plus 1 large loaf.
Bake at 250 degrees for 2 hours.
Chef
