White Fruit Cake 2

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White Fruit Cake 2

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Tips for making fruit cake

1 cup sugar

½ cup peach juice

3 cups cake flour

½ teaspoon baking soda

1 cup coconut

1 cup finely cut candied pineapple

1 cup candied cherries

1 teaspoon orange flavoring

1 cup butter

2 eggs, well beaten

6 egg whites

2 teaspoons baking powder

½ teaspoon salt

2 cups thinly sliced citron

1 cup chopped raisins

2 cups nuts

1 teaspoon lemon flavoring





Cream sugar and shortening. Add eggs and beat thoroughly. Sift flour, measure. Use 1 cup flour for dredging fruits. Sift remainder with baking powder, baking soda and salt. Add alternately with fruit juice to first mixture. Add flavorings, fruits, coconut and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled pan. Bake at 325 degrees for about 1 hour.

There is no pan size given for this recipe, as it is quite old. If you are experienced in fruit cake baking, use your judgment as to the pan size you should use. I would probably use a bundt cake pan or a loaf pan.

Source: Searchlight Recipe Book, Capper Publications, Inc., 1952

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