White Christmas Fruit Cake
- 3 cups chopped, mixed candied fruits
- 2 2/3 cups flaked coconut
- 1 1/2 cups golden raisins
- 1 1/2 cups coarsely chopped blanched almonds
- 1 1/2 teaspoons grated orange rind
- 3 3/4 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup butter
- 1 1/2 cups sugar
- 6 large eggs
- 1/2 cup apple juice
- 1/3 cup orange juice
- Fruit Topping (recipe follows)
Grease the bottom and sides of an 8-inch tube pan; line the bottom with wax paper; grease the paper.
Combine candied fruits, coconut, raisins, almonds and orange rind in a large bowl.
Sift the cake flour, baking powder and salt over the fruit mixture; mix well to coat fruits and almonds evenly.
Cream the butter with the sugar until fluffy in a medium-sized bowl; beat in the eggs, one at a time, until creamy-thick. Stir in the apple and orange juices.
Pour over the fruit mixture and fold in thoroughly. Spoon the batter into the prepared pan, pressing down firmly with a spoon to make the top even.
Bake at 275 degrees for 3 hours, or until a cake tester inserted in the middle comes out clean. Cool the cake completely in the pan on a wire rack. Loosen around the edge with a knife; turn out onto the rack and peel off the paper.
Fruit Topping
Mix 1/4 cup light corn syrup and 1/4 teaspoon grated lemon rind in a 1-cup measure. Cut 1 sliced, candied pineapple into thin wedges. (You'll need 25 wedges.) Arrange each five around a candied cherry half. Carefully spoon the syrup over the top.
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