White Christmas Fruit Cake
White Christmas Fruit Cake is an moderately easy dinner. Made with 3 c. plain flour, 2 c. sugar, 6 eggs, separated, 1 lb. pecan halves and 1/2 lb. candied red cherries, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Beat butter, margarine, sugar, egg yolks and extracts well. Mix in 2 1/2 cups flour (dredge fruit and nuts with the other 1/2 cup).
Don't chop nuts or fruit.
Beat egg whites until stiff and fold into batter, then add the fruit and nuts to the batter and mix well.
In a tube pan, bake at 300° for 1 1/2 to 2 hours. Increase heat to 350° for 7 to 10 minutes.
Leave in oven 7 minutes.
Remove and cool in pan.
When cool, wrap in foil and store airtight in cool place.
Bake at least 10 days before holidays.
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