mother's white fruitcake
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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prep time
cook time
method
Bake
yield
Ingredients
- 1 cup sugar
- 1 cup butter
- 5 - eggs
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon extract
- 1 pound candied pineapple
- 1 pound candied cherries
- 4 cups chopped pecans
- 1 cup chopped walnuts
- 2 cups all purpose flour
How To Make mother's white fruitcake
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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