mother's white fruitcake
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My mother baked this fruitcake for many, many years. People who DESPISE traditional fruitcake LOVE this one. It's actually more of a nut cake with fruit in it to me. We like it best when sliced very thinly and cooked in a rice ring pan. It's very pretty when sliced thinly and placed on a platter. WARNING: It can be addicting!
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method
Bake
Ingredients For mother's white fruitcake
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1 csugar
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1 cbutter
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5eggs
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1 Tbsppure vanilla extract
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1 Tbsplemon extract
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1 lbcandied pineapple
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1 lbcandied cherries
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4 cchopped pecans
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1 cchopped walnuts
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2 call purpose flour
How To Make mother's white fruitcake
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1Cut pineapple and cherries into small pieces. I mix 1 lb. at a time into the flour by hand, to coat and separate. Add nuts, mixing well - by hand. You want to make sure the pieces don’t clump together. Small is good.
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2Cream butter and sugar. Add eggs, vanilla, and lemon; mix well. Add fruit/nuts to batter. Mix together and spoon into greased and floured rice ring or tube pan.
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3Bake at 300 degrees for about an hour. I use the toothpick or straw doneness test. Let cool in pan before dumping. This is best when slices are 1/4 to 1/2 inch thick. The slices are pretty on a platter for a party, too.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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