White Fruitcake

Name: White Fruitcake
Ingredients: 1 (16-ounce) package candied red cherries, finely chopped; 1 (4-ounce) package candied red cherries, finely chopped; 1 (16-ounce) package candied pineapple, finely chopped; 1 (4-ounce) package candied pineapple, finely chopped; 3 cups chopped pecans; 1 1/4 cups golden raisins; 3 1/2 cups sifted cake flour, divided; 1 cup butter, softened; 2 1/2 cups sugar; 6 eggs; 1/4 teaspoon baking soda; 2 tablespoons lemon juice; 1 1/2 teaspoons vanilla extract

13 ingredients

4 steps

Ingredients

1 (16-ounce) package candied red cherries, finely chopped
1 (4-ounce) package candied red cherries, finely chopped
1 (16-ounce) package candied pineapple, finely chopped
1 (4-ounce) package candied pineapple, finely chopped
3 cups chopped pecans
1 1/4 cups golden raisins
3 1/2 cups sifted cake flour, divided
1 cup butter, softened
2 1/2 cups sugar
6 eggs
1/4 teaspoon baking soda
2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract

Directions

1

Combine first 6 ingredients; dredge with 1 cup flour, stirring to coat well. Set aside.
2

Cream butter in large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
3

Combine remaining 2 1/2 cups flour and soda. Gradually add flour mixture to creamed mixture, mixing well. Stir in dredged fruit mixture, lemon juice, and vanilla.
4

Spoon batter into a well greased 10-inch tube pan. Bake at 275° for 3 1/2 to 4 hours or until cake tests done. Cool cake completely in pan.