Posted by Lana J on December 05, 2000 at 12:50:31:
In Reply to: Vanilla Fruitcake 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.