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Ora Witte's White Fruitcake

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

1  c  Butter
2  c  Sugar
1  t  Lemon extract
2 1/2  c  Cake flour, sifted
2  ts  Baking powder
1/2  ts  Salt
1  c  Milk
1/2  lb  White raisins
1/2  lb  Candied citron, pineapple, l
1/2  lb  Dried light figs
1/2  lb  Almonds, blanched, chopped
1  c  Coconut, grated
7    Egg whites, stiffly beaten
1/4  lb  Candied cherries, halved
1/2  c  Rum, optional

Recipe by: Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 Preheat oven to 275 F. Cream butter and sugar together and add lemon extract. Sift 2 cups of flour with baking powder and salt. Add to creamed butter and sugar, alternating with milk. Mix remaining 1/2 cup of flour with fruits, almonds, and coconut, and blend into the batter. Lastly, gently fold in beaten egg whites. Decorate the top with candied red cherries and bake in a well-greased and floured 10-inch tube pan for 2 1/2 hours until firm. Remove from pan, cool, and moisten with rum if desired. Yield: one 10-inch tube cake.

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