White Fruit Cake

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Submitted by: Irene Miller of Orwell, Ohio

Ingredients:

  • 5 eggs
  • 1/2 lb. butter
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 lb. candied pineapple
  • 1 lb. candied cherries
  • 4 cups broken pecans
  • 2 Tbsp. vanilla
  • 2 Tbsp. lemon extract

Directions:

  1. Cream butter well, add sugar and cream well until fluffy. Beat eggs well and add, blending with creamed mixture.
  2. Chop fruit and nuts and mix with a small amount of the flour.
  3. Sift and add remaining flour to creamed mixture. Fold in fruit and nuts.
  4. Line angel food pan and a small bread pan with greased paper. Spread batter in pans.
  5. Bake at 300° until done, about 1-1/2 hours, or until it shrinks from the pans.

Notes: This cake can be frozen. No liquid other than the flavorings is needed. This is a family recipe. I make it every year.

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