Posted by Lana J on December 05, 2000 at 12:37:27:
As a rule, I don't like fruitcakes nor do I like the citron fruit, but I do like this recipe. I usually make half this recipe and bake in a bundt pan. Just thought I would share this recipe for others who would prefer white instead of the traditional dark fruitcake.
Vanilla Fruitcake
1 pound candied cherries - red/green
1 pound candied pineapple
1 pound nuts
1 pound butter or margerine (softened)
1 pound confectioners sugar
12 eggs, separated
31/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vanilla
1/4 cup orange juice
Dice cherries and pineapple. Chop nuts coarsely. Cream butter and sugar in a large mixing bowl until light and fluffy. Add egg yolks and blend well. Sift
together flour, baking powder and salt. Add flour mix-
ture and blend with wooden spoon. Gradually stir in
vanilla and orange juice. Beat egg whites until stiff
but not too dry and fold into batter. Turn batter into
two well greased 8-inch tube pans, lined on the bottom
with waxed or heavy brown paper. Bake at 275 degrees
for 2 hours & 15-minutes or until a cake tester inserted into center comes out clean. Place pan of hot
water on rack underneath cake during baking period.
If desired, turn batter into seven well greased and
lined 41/2x21/2-inch loaf pans. Bake at 275 degrees for one hour or until cake tested inserted into center
comes out clean.
Cool cakes in pans on rack for 30 minutes. Remove from pans, peel off paper and cool completely. Don't
overbake or will be dry. Makes 71/2 pounds of fruitcake in two 8-inch cakes or seven 4-inch loaves.