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White Fruitcake
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Recipe Information
Ellen Jampole

Serves/Makes:1 10" cake

  • 1 cup (225 ml) butter or margarine, softened
  • 1 cup (225 ml) sugar
  • 2 large eggs
  • 1 tsp (5 ml) orange extract
  • 1 tsp (5 ml) lemon extract
  • 3 cups (700 ml) cake flour, divided
  • 2 tsp (10 ml) baking powder
  • 1/2 tsp (2 ml) baking soda
  • 1/2 tsp (2 ml) salt
  • 1/2 cup (125 ml) peach nectar
  • 1 cup (225 ml) flaked coconut
  • 1 cup (225 ml) chopped candied pineapple (about 1/2 pound)
  • 1 cup (225 ml) chopped candied cherries (about 1/2 pound)
  • 1 cup (225 ml) golden raisins (about 1/2 pound)
  • 1 cup (225 ml) chopped crystallized ginger
  • 2 cups (475 ml) chopped pecans, toasted
  • 6 egg whites
  • Beat butter and sugar at medium speed with an electric mixer until fluffy.
  • Add eggs, 1 at a time, beating well after each addition. Stir in extracts.
  • Combine 2 cups (475 ml) cake flour and next 3 ingredients; add to butter mixture alternately with nectar, beginning and ending with flour mixture.
  • Beat at low speed just until blended after each addition.
  • Stir together remaining 1 cup (225 ml) cake flour, coconut, and next 4 ingredients.
  • Stir fruit mixture and pecans into batter.
  • Beat egg whites at high speed until stiff peaks form.
  • Fold into batter.
  • Pour into a greased and floured 10-inch tube pan.
  • Bake at 275 degrees (125 C.) for 2 hours or until a long wooden pick inserted in center comes out clean.
  • Cool on a wire rack.
  • If desired, wrap in cheesecloth, and soak with 1 cup (225 ml) peach brandy for two weeks.

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