White Fruitcake

 

Ingredients:

1-1/2

Cups

Butter, Softened (12 Tablespoons)

3

Cups

Flour

2

Tsp

Baking Powder

Tsp

Ground Nutmeg

Tsp

Salt

2

Cups

Golden Raisins

Cup

Candied Lemon Peel, Finely Chopped (6 Oz)

Cup

Candied Orange Peel, Finely Chopped (6 Oz)

Cup

Candied Pineapple, Finely Chopped (6 Oz)

Cup

Candied Citron, Finely Chopped (6 Oz)

1

Cup

Sugar

1-1/4

Cup

Bourbon

1-1/2

Cup

Slivered Blanched Almonds Or Macadamia Nuts, Chopped

8

 

Egg Whites

Directions:

Preheat the oven to 250. Generously grease a 9 cup bundt pan, tube pan or springform pan.

Combine flour, baking powder, nutmeg and salt in a large bowl. Add the raisins, lemon peel, orange peel, pineapple and citron, and toss the fruit with a sppon until all pieces are evenl coated.

In another large bowl, cream the butter and sugar until light and fluffy. Stir in flour-fruit mixture a cup at a time until combined. Add cup of the bourbon and stir to combine. Add the nuts and stir together well.

In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold the egg whites gently into the fruit mixture until just combined.

Pour the batter into the prepared pan and bake for 2 to 2-1/2 hours or until a tester inserted in center comes out clean. Allow the cake to cool on a wire rack for 30 minutes. Pour the remaining bourbon over the cake and let sit for 24 hours before serving. Wrap in plastic wrap in an airtight container, Cake flavor will improve with age, can be kept for up to 3 months.

 

Yields

10-14 servings

 

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