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White Fruitcake
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Recipe Information
Martha Purdy

Serves/Makes:1 cake

  • 1 cup (225 ml) butter or margarine
  • 1 cup (225 ml) sugar
  • 5 large eggs
  • 1-3/4 cups (425 ml) sifted all-purpose flour
  • 1 lb (.5 kg). candied pineapple, chopped
  • 1 lb (.5 kg). candied cherries, chopped
  • 4 cups (950 ml) broken pecans
  • 1/2 tsp (2 ml) baking powder
  • 1 tbsp (15 ml) vanilla extract
  • 1 tbsp (15 ml) lemon extract
  • Grease a paper-lined springform tube pan with butter or margarine.
  • Cream butter well.
  • Add sugar gradually and beat until light and fluffy.
  • Beat eggs.
  • Add into creamed mixture, blending well.
  • Mix fruit and nuts with small portion of sifted flour.
  • Sift remaining flour and baking powder together.
  • Fold flour mixture into egg and butter mixture.
  • Add flavorings; mix well.
  • Fold in fruit and nuts.
  • Pour into prepared tube pan.
  • Place in a cold oven and bake at 250 degrees (125 C.) for 3 hours.
  • Cool in pan on cake rack.
  • When cool, wrap tightly in foil.
  • Store in canister 4 to 8 weeks.
  • Yield: 1 cake or 2 loaves
  • Note: May also be baked in two 9 x 5 x 3-inch loaf pans for 2 1/2 hours.

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