White Fruit Cake
White Fruit Cake is an impressive dinner. Made with 1 lb. sugar (2 c.), 1 lb. plain flour (4 c., packed), 1/2 lb. butter, 1 c. water and 3 egg whites, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Make cake batter as usual.
Sprinkle candied fruit, raisins and nuts with 1 cup flour and add to batter.
Bake in tube pan, loaf pans or other size pans.
Line pan with 2 thicknesses of brown paper; grease each thickness.
Bake at 300Β° for approximately 2 hours in tube pan.
Other time vary depending on depth of pan.
Cake is best made 2 or 3 weeks before using.
After cool, wrap in cheese cloth soaked in pineapple juice and store in refrigerator or freezer until ready to use.
π· Perfect Pairings
Complete your meal with these
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