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Martha Washington White Fruitcake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

1 1/2  cups  candied cherries, halves
1  cup  candied pineapple chunks
3/4  cup  diced citron
3/4  cup  brandy
3/4  cup  soft butter
3/4  cup  sugar
4  large  eggs, separated
2  cups  sifted flour
3/4  teaspoon  mace
1/2  teaspoon  salt
1/2  teaspoon  baking powder
1  cup  toasted slivered almonds
    Brandy-sugar glaze
    Candied fruit for decoration

Combine cherries, pineapple and citron with 1/2 cup brandy in a small bowl. Cover closely, and let stand overnight. Cream butter with 1/2 cup sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Resift flour with mace, salt and baking powder. Blend into creamed mixture alternately with remaining 1/4 cup brandy, mixing well. Stir in brandy-fruit mixture and almonds. Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup sugar, beating to a soft meringue. Fold into batter. Turn into greased and paper-lined 9" tube pan. Bake below oven center in slow oven, 300 degrees, about 1 hour 50 minutes, until cake test done. Remove from oven. Cool cake in pan on wire rack. Wrap and store in cool place. Serve plain or spread top with brandy-sugar glaze and decorate with candied fruits. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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