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Christmas white fruit cake

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Ingredients/Components

butter, softened - 1 lb
sugar
eggs - 10 item
salt - 1 tsp
flour - 4 c
orange juice - 1/4 c
white raisins - 1 lb
pecans, chopped - 1 lb
candied cherries, chopped - 1/2 lb
candied pineapple, chopped - 1/2 lb
mixed candied fruits, chopped - 1/2 lb

How to make christmas white fruit cake:

Cream butter and sugar. Add slightly beaten eggs, gradually mixing well after each addition. Beat in salt and orange juice. Add flour, a cupful at a time, mixing well. Combine fruits with batter. Add nuts and mix well into batter. Grease baking pans, then line with foil. Fill with batter. Bake at 375° about 2 hours for smaller loaf pans and 2 1/2 hours for larger loaf pans. You may also use a ring pan. Cool thoroughly, then remove from pan.

To glaze, brush cake with hot corn syrup. Garnish, then brush again for the second time. Let dry without wrapping either in a moisture proof container or a cloth soaked with brandy or rum, then in a container. Store in a cool plate. Yields 7 1/2 pound fruit cake.

Recipe categories: Desserts, Cakes, Winter.

Rating:

3.4

Average rating: 3.4, total votes: 8

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sugar, eggs, vanilla, salt, butter, confectioners sugar