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White Fruitcake


Ready In: 245 Minutes
Prep Time: 20 Minutes
Cook Time: 195 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Preheat the oven to 275°F. Grease one 10-inch tube pan or two 9 X 5 X 3-inch loaf pans. Line with brown paper and grease the paper.
  • Mix together the almonds, fruits and 1/2 cup of the flour. Set aside.
  • Cream the butter until smooth, adding the sugar gradually. Beat the egg yolks lightly, add them to the creamed mixture and beat well.
  • Combine the milk, cognac and almond extract. Add to the creamed mixture alternately with remaining flour.
  • Beat the egg whites until foamy, then add cream of tartar. Continue beating until stiff. Pour the batter over the fruits and nuts. Mix well. Fold in egg whites.
  • Lift the batter into the prepared pans and press down firmly with the palm. Bake in tube pan 3-1/4 hours, or in loaf pans 2-1/4 hours.
  • Let stand 30 minutes. Turn the cakes upside down onto a wire rack. Peel off paper and store in an airtight container several days.
  •  SAVE