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White fruitcake

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Ingredients/Components

sugar - 1 c
eggs - 5 item
vanilla - 1 Tbsp
margarine or butter - 1 c
baking powder - 1/2 tsp
all-purpose flour
lemon extract - 1 Tbsp
pecan pieces - 4 c
candied chopped pineapple - 2 c
box chopped dates - 1 item
red and/or green candied cherries

How to make white fruitcake:

Chop dates, cherries, pineapple and nuts; combine in a very large bowl. Add 1/4 cup of the flour, tossing to coat evenly. Set aside.

Beat margarine and sugar in a large mixer bowl until light and fluffy. Add lemon extract, vanilla and eggs, one at a time; beat well after each addition. Stir remaining flour and baking powder together. Add to the egg mixture, beating at low speed just until combined. Fold into the fruit mixture. Generously grease a 10-inch tube pan. Pour batter into the prepared pan. Bake in a 300° oven for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack. Remove from pan. Wrap the cooled cake tightly in clear plastic wrap. Store in the refrigerator for 2 to 30 days. Serves 20.

Recipe categories: Desserts, Cakes, Southern u.s..

Rating:

4.3

Average rating: 4.3, total votes: 3

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Related ingredients:

sugar, flour, stick margarine, self-rising flour, stick butter or margarine, dates, cut up, 18 oz