Mama's White Fruit Cake (Family Favorite)
Rose Mary Mogan
Blue Ribbon Recipe
This is definitely not your ordinary fruitcake. So yummy! The addition of lemon extract gives a different flavor to this fruitcake. Guests will be asking for a second piece of this! The Test Kitchen
4 call purpose flour
1 lbbutter, softened, room temperature
1 lbcandied cherries, halved
2 ozpure lemon extract (4 tablespoons or 1/4 cup)
6extra large eggs, separated
4 cpecans, chopped
How to Make Mama's White Fruit Cake (Family Favorite)
- This recipe is dedicated to the memory of my mother Barbara S. Goldmon, my first culinary instructor, that 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 for 2 and a half hours in a wood stove, where you need to constantly add wood to maintain the temperature. That's patience my friend. Here is to you mama with love.
- I just made this cake for the first time WITHOUT THE BROWN PAPER BAG, OR PARCHMENT PAPER. I used the BAKERS JOY, AND THE CAKE TURNED OUT WONDERFULLY. jUST THOUGHT YOU WOULD LIKE TO KNOW. I have made it for years strickly as it was written, but now I know if I use BAKERS JOY, I do not need the parchment paper or brown bag. YIPPEE.