TM Murphy Recipe

White Fruitcake

By TM Murphy kittenblac


Recipe Rating:
Serves:
12
Prep Time:
Cook Time:

TM's Story

This fruitcake is eaten by people who swear they hate fruitcake.
while most are hating that they got a fruitcake for Christmas, i cant keep up with the demand for them! enjoy!

There are no raisins or citrus peel in this on purpose. there is no alcohol in this on purpose. and the rum flavoring does not make you think its in there either, it add a depth of flavor only. DO NOT USE citrus rind peel and make this, it will be awful!!

Ingredients

5
eggs
1/2 lb
butter, softened
1 c
sugar
2 c
flour
2 tsp
vanilla extract
1 tsp
real lemon juice
1 1/2 tsp
rum extract
1 tsp
almond extract
1 lb
candied cherries
1 lb
candied pineapple
2 c
chopped pecans
2 c
chopped walnuts

Directions Step-By-Step

1
set aside 2 cherries and 4 bits of pineapple for topping the finished cake later.
2
Use 1 cup of flour to coat pineapple and cherries, tossing together. Add nuts. Mix. Set aside.
3
Cream butter then add sugar, cream mixture, then add eggs, mix more, add flavorings. Add the other cup of flour to creamed mixture. mix well. fold in fruit and nut flour mixture till no dry flour is showing.
4
Place in well sprayed not buttered, tube pan or mini loaf pans. Tap on counter for mixture to settle in pan, you dont want voids in it. Bake at 325 degrees for 45 to 65 minutes. test with fork, it is done when you put the fork in the middle of the cake and the tines come out just barely covered with batter. that is why the range in time. it matters what pan you use. the butter will be bubbly and the smell with start to change to where you wonder if you are gonna burn it, it is usually done then. the heat that is held in it carries the last bit of cooking. Dump cake out of pan after about 10 mins. Don't wait too late or the sugars in it will prevent you from ever getting it out.
5
Dot cake with the pineapple and cherries cut in half that you saved. let it cool til just warm to the touch. wrap in plastic wrap, and let rest for a few hours.this is a must. it is still cooking and the moisture is redistributing. when it is totally cool, then cut and enjoy.
6
you can mix this in a stand mixer with a dough hook but be careful, they are powerful and you dont want mush. take it easy, pulse and push it around with a big spoon.

About this Recipe

Course/Dish: Cakes, Fruit Desserts


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10 Comments

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Paula Murray LadyPebbles
Dec 8, 2011
I can't wait to try your recipe!! I love the very expensive fruitcakes that sometimes are given as gifts, the ones that are not all dry with a million rasins and brown looking cake! This is just what I've always thought a fruitcake should be. I'm going to the store and make it this weekend! Thanks so much!!!
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RoseAnn Wilson cruiser
Feb 3, 2011
I love white fruitcake. Thank you
user
TM Murphy kittenblac
Nov 14, 2010
Yes, citrus rind has always been the issue with fruit cake in our family. but this takes all that away! if you cut all of the cherries in half and the pineapple too it really helps it not be so chunky, but i dont do it most of the time. i used chopped walnuts and chopped pecans also when i cut it all up. but we like the chunkiness of the nuts and fruit. it does help when using the small loaf pans to cut it up. they make great gifts!
user
TM Murphy kittenblac
Nov 14, 2010
i have used parchment with no problems in the small loaf pans, it works like a charm to guarantee that you get them out in tack.
user
Robin DuPree robdupree
Oct 30, 2010
I am going to try this recipe for Christmas....