White Fruitcake

Name: White Fruitcake
Ingredients: 1 cup butter or margarine, softened; 1 cup sugar; 2 large eggs; 1 teaspoon orange extract; 1 teaspoon lemon extract; 3 cups cake flour, divided; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup peach nectar; 1 cup flaked coconut; 1 cup chopped candied pineapple (about 1/2 pound); 1 cup chopped candied cherries (about 1/2 pound); 1 cup golden raisins (about 1/2 pound); 1 cup chopped crystallized ginger; 2 cups chopped pecans, toasted; 6 egg whites

17 ingredients

5 steps

Ingredients

1 cup butter or margarine, softened
1 cup sugar
2 large eggs
1 teaspoon orange extract
1 teaspoon lemon extract
3 cups cake flour, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peach nectar
1 cup flaked coconut
1 cup chopped candied pineapple (about 1/2 pound)
1 cup chopped candied cherries (about 1/2 pound)
1 cup golden raisins (about 1/2 pound)
1 cup chopped crystallized ginger
2 cups chopped pecans, toasted
6 egg whites

Directions

1

Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in extracts.
2

Combine 2 cups cake flour and next 3 ingredients; add to butter mixture alternately with nectar, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
3

Stir together remaining 1 cup cake flour, coconut, and next 4 ingredients. Stir fruit mixture and pecans into batter.
4

Beat egg whites at high speed until stiff peaks form. Fold into batter. Pour into a greased and floured 10-inch tube pan.
5

Bake at 275° for 2 hours or until a long wooden pick inserted in center comes out clean. Cool on a wire rack. If desired, wrap in cheesecloth, and soak with 2 cup peach brandy for two weeks.