Ora Wittes White Fruitcake Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 cup: Butter,
Lemon/Orange Peel,
2 cup: Sugar,
1/2 lbs: Dried Light Figs,
1 tsp: Lemon Extract,
1/2 lbs: Almonds, Blanched --
2 1/2 cup: Cake Flour, sifted
Chopped,
2 tsp: Baking Powder,
1 cup: Coconut, grated
1/2 tsp: Salt,
7: Egg Whites, stiffly
1 cup: Milk,
Beaten,
1/2 lbs: White Raisins,
1/4 lbs: Candied Cherries, halved
1/2 lbs: Candied Citron, Pineapple,
1/2 cup: Rum, optional
Directions:
Preheat oven to 275 F. Cream butter and sugar together and add lemon
extract. Sift 2 cups of flour with baking powder and salt. Add to
creamed butter and sugar, alternating with milk. Mix remaining 1/2
cup of flour with fruits, almonds, and coconut, and blend into the
batter. Lastly, gently fold in beaten egg whites. Decorate the top
with candied red cherries and bake in a well-greased and floured
10-inch tube pan for 2 1/2 hours until firm. Remove from pan, cool,
and moisten with rum if desired.
Yield: one 10-inch tube cake.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6
From: Dan Klepach Date: 05-18-95 (159) Fido:
Cooking
Source from luhu.jp
extract. Sift 2 cups of flour with baking powder and salt. Add to
creamed butter and sugar, alternating with milk. Mix remaining 1/2
cup of flour with fruits, almonds, and coconut, and blend into the
batter. Lastly, gently fold in beaten egg whites. Decorate the top
with candied red cherries and bake in a well-greased and floured
10-inch tube pan for 2 1/2 hours until firm. Remove from pan, cool,
and moisten with rum if desired.
Yield: one 10-inch tube cake.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6
From: Dan Klepach Date: 05-18-95 (159) Fido:
Cooking
Source from luhu.jp