white fruitcake
White Fruitcake Prepare this cake in two stages — nuts and fruits the night before, mixing and baking the next day. 4 cups (1 pound) shelled pecans 3/4 pound candied red cherries
Ingredients
- 4cup(1 pound) shelled pecans
- 3/4poundcandied red cherries
- 1poundcandied pineapple
- 13/4 cups all-purpose flour
- 1/2teaspoonbaking powder
- 1cupbutter, softened
- 1cupgranulated sugar
- 5large eggs
Directions
- 1
White Fruitcake Prepare this cake in two stages — nuts and fruits the night before, mixing and baking the next day
- 2
4 cups (1 pound) shelled pecans 3/4 pound candied red cherries 1 pound candied pineapple 1 3/4 cups all-purpose flour 1/2 teaspoon baking po
- 3
Snip the cherries and pineapple into 1/2-inch pieces, using kitchen shears dipped in water from time to time
- 4
Add the fruits to the pecans
- 5
Cover with a clean towel and let stand overnight
- 6
Butter a 10-inch tube pan or two 8 x 4-inch loaf pans and line the bottoms with heavy brown paper or cooking parchment
- 7
butter the paper
- 8
Toss 3 tablespoons of the flour with the fruit mixture