White Fruitcake

Name: White Fruitcake
Ingredients: 1 fresh coconut, grated or shredded; 8 to 10 medium eggs; ¼ lb. diced candied lemon peel; ¼ lb. diced candied orange peel; 1 lb. diced candied pineapple; ½ lb. diced preserved citron; 2 c. butter or regular margarine; 2¼ c. sugar; 1 lb. almonds, blanched and slivered; 2 lbs. white raisins, chopped; 2 c. orange juice; ½ tsp. salt; 1 lb. diced candied cherries; 4½ c. sifted cake flour; ½ tsp. baking powder

Preparation info

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Worth the time it takes to make this favorite Southern fruitcake

Ingredients

2 lbs. white raisins, chopped
2 c. orange juice
4½ c</

Cake
Vegetarian

Method

Wash raisins; chop. Combine with 1 c. orange juice; let stand overnight
Save 1½ c. flour to mix with candied fruit and nuts. Sift remaining 3 c. flour with baking powder and salt.
Mix candied fruit and nuts with reserved 1½ c. flour.
Cream butter, add sugar and beat well. Add eggs, one at a time, beating well after each addition.
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