White Fruit Cake
White Fruit Cake is an moderately easy dinner. Made with 1/2 lb. butter, 1 1/2 c. sugar, 6 eggs, separated, 2 c. self-rising flour and 1 box white raisins, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cut fruit and nuts into pieces (half cherry size); coat with flour and set aside.
Beat egg whites until stiff; set aside. Cream softened butter and sugar.
Add egg yolks and extracts. Beat until light and fluffy.
Add sifted flour and egg whites; mix well.
Pour over floured fruit and nuts and mix until all of fruit mixture is well covered.
Spoon into well-greased and floured Bundt or tube pan.
Bake at 250Β° for 3 1/2 to 4 hours.
Put a pan of water on rack below cake for last hour of baking time.
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