mama's white fruit cake (family favorite)
This recipe has been in our family for as long as I can remember - at least 55 years or more. The only time we ever got this cake was at Christmas time. We would pick the pecans from the trees and then shell them and save them for mama to make this cake and pecan pies for the Christmas Holiday. My brother A.W. and I enjoy making this all time family favorite. It is especially good for those that think they do not like fruit cake. I sometimes use red & green cherries, or just one color, plus the nuts, and the flavor from the lemon extract is intoxicating. You will love it.
Blue Ribbon Recipe
This is definitely not your ordinary fruitcake. So yummy! The addition of lemon extract gives a different flavor to this cake. Guests will be asking for a second piece of this!
Ingredients
- 2 cups butter, softened
- 2 cups sugar
- 6 - extra large eggs, separated
- 4 cups all purpose flour
- 1 pound candied cherries, halved
- 4 cups pecans, chopped
- 2 ounces pure lemon extract (4 tablespoons or 1/4 cup)
How To Make mama's white fruit cake (family favorite)
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Step 1Preheat the oven to 250 degrees F. Grease a 12 cup bundt pan liberally with Baker's Joy. -
Step 2Cream the butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add the egg yolks, one at a time, beating well after each addition.
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Step 3Gradually add the flour, a little at a time. Stir in the cherries and pecans. When the batter becomes stiff, add the lemon extract, mixing until well blended.
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Step 4I prefer using both green & red cherries to add extra color to the cake.
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Step 5In a separate bowl, beat the egg whites until stiff peaks form, but are not dry. Fold into the cake batter until blended. Spread the batter evenly into the prepared pan and bake for 2 1/2 hours.
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Step 6Cool the cake in the pan on a rack for 1 hour. Invert the cake onto the rack to cool completely, right-side up.
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Step 7This recipe is dedicated to the memory of my mother Barbara S. Goldmon, my first culinary instructor, who had so much patience to teach me what she knew how to do best. She made this cake for as long as I can remember, and each time I make it, it reminds me of her and her true patience. If you want to know patience, try cooking this cake at 250 degrees F for 2 and a half hours in a wood stove, where you need to constantly add wood to maintain the temperature. Here is to you, mama - with love.
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