Monday, March 31, 2008

White Fruit Cake

I normally do this at the holidays, but I suppose you could do it anytime you can find the candied fruit.

Beware - this fruitcake is actually the yummiest I've ever tasted and is NOT your typical fruitcake.


1 pound butter
2 C sugar
6 eggs
4 C flour (Set aside 1 C for dredging the fruit)
1/2 tsp salt
8 oz package of white/golden raisins (not the usual Sun-Maid brand of brown raisins!)
1 C candied cherries (NOT the kind you put on your ice cream sundae, these are DRY in the package)
1 C candied pineapple (same as above)
2 C chopped pecans
2 tsp lemon extract


Cream butter, add sugar, and eggs (one at a time, beating until smooth in between)
Add dry ingredients and lemon extract. Dredge the fruit, and add it and nuts.

Use a 10-inch tube pan (like a bundt pan, only smooth) or 2 loaf pans greased and lined with parchment paper.

Bake tube pan for 1hr 45 min at 300
Bake loaf pans 1hr 45 min at 275.

I tried once to use a paper bag to line the pans because I didn't have didn't work. Next time we tried not lining the pans at didn't use parchment paper...

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