Relic Home and Blacksmith Shop

Wednesday, December 14, 2011

White Fruitcake

1 pound butter (2 cups)
2 cups sugar
6 egg yolks

4 cups flour sifted
1 bottle 1 1/2 ounces lemon extract
6 egg whites
1 pound candied cherries
1/2 pound glazed pineapple
1 package (1 pound) bleached raisins
1 pound of pecans


Cream butter, sugar and egg yolks.  Add sifted flour and lemon extract, mix well.  Fold in stiffly beaten egg whites.  Dredge candied cherries, glazed pineapple, raisins and pecans in flour, ad to batter.  Place batter in brown paper bag lined ungreased 5x9 inch loaf pans.  Place pan of water on the top shelf of the oven.  Bake at 300 degrees for one hour and 16 minutes.

Reset oven to 350 degrees and bake an additional seven minutes.  Turn off oven and leave  for seven minutes.  If cake does not test done, reset oven to 300 degrees and bake a few minutes .  Do not overbake. Decorate with whole pecans and cherries.  Store in paper lining.  Makes 3 loaves

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