Martha Washington White Fruitcake
candied pineapple chunks
toasted slivered almonds
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