White Fruit Cake Recipe

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Ready in: 2-5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 18

Ingredients:
2 pounds White Raisins, chopped
2 cups orange Juice
4 1/2 cups sifted cake flour
1/4 teaspoon Baking powder
1/4 tablespoon Salt
1 pound Diced candied cherries
1 pound Diced candied pineapple
1/2 pound Diced candied citron
OR
1 pound mixed diced fruit
1/4 pound Diced candied lemon peel* (for citron, lemon, & orange)
1/4 pound Diced candied orange peel*
1 pound Pecans
2 cups Butter or Margarine
2 1/4 cups Sugar
9 medium eggs
1 Fresh coconut, grated
OR
10 ounces package coconut

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Directions:

Wash Raisins, chop and combine with 1 cup orange juice refrigerate overnight. Mix candied fruit and nuts with 1 1/2 cup flour. Sift remaining 3 cups of flour with baking powder and salt. Cream butter, add sugar beat well. Add one egg at a time, beating well after adding each egg. Gradually add dry ingredients beaten after addition. Add coconut, floured fruit and nuts, raisins and remaining orange juice. beating well.

Divide batter evenly in 2 well greased 9" or 10" tube pans. Bake at 250 degrees about 2 1/2 hours, or until done. Cool for 30 min. and remove from pans. Cool completely soak with a cup or two of whisky and wrap in aluminum foil. Store in airtight container in a cool place or in the freezer.

TIP: How to prepare fresh coconut, Pierce eye with ice pick, drain milk. Heat in 350 degree oven 30 min. Cool, break shell (Meat will fall free), peel off crisp brown skin, and grate of shred.

This recipe from CDKitchen for White Fruit Cake serves/makes 18

Recipe ID: 31824

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