White Fruitcake
White Fruitcake is an impressive dinner. Made with 2 lb. white raisins, chopped, 2 c. orange juice, 4 1/2 c. cake flour, sifted, 1/4 tsp. baking powder and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Wash raisins; chop.
Combine with 1 cup orange juice; let stand overnight.
Save 1 1/2 cups flour to mix with candied fruit and nuts.
Sift remaining 3 cups flour with baking powder and salt.
Mix candied fruit and nuts with reserved 1 1/2 cups flour. Cream butter.
Add sugar; beat well.
Add eggs, one at a time, beating well after each addition.
Gradually add dry ingredients, beating after each addition.
Add coconut, floured fruit and nuts, raisins and remaining orange juice; beat well.
Divide batter evenly into 2 well-greased 9 or 10-inch tube pans (loaf pans).
Bake in a very slow oven (250Β°) for about 2 1/2 hours, or until done.
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