PgrancerThe family recipe box

Desserts

White Fruit Cake

From
Mae Stewart
Source
Recipe Keeper (handwritten, p. 109)
Cook
250°F, 1 to 1¾ hours

Ingredients

  • 5 egg whites
  • 1 cup sugar
  • 1 tsp vanilla
  • 1½ cups sifted flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 lb red and green candied cherries, quartered
  • 1 lb candied pineapple, diced
  • 6 cups coarsely broken pecans
  • 1/2 cup sifted flour (separate, for the fruit/nuts)

Steps

  1. Beat the egg whites until stiff.
  2. Gradually beat in the sugar and vanilla.
  3. Stir together the 1½ cups flour, baking powder, and salt, then fold into the meringue, mixing well.
  4. Combine the cherries, pineapple, pecans, and the 1/2 cup flour, mixing well, then fold in last.
  5. Pour into two loaf pans, or one large tube pan, greased and lined with greased brown paper.
  6. Bake with a pan of water in a 250°F oven for 1 to 1¾ hours. (The amount of pecans can be decreased…)

Notes

  • The card’s instructions are cut off mid-sentence (“amount of pecans can be decreased…”) at the bottom of the page — worth checking the physical card for a continuation.
The original: White Fruit Cake
The original

fruitcakeholidaycandied-fruit