White Fruitcake

Name: White Fruitcake
Ingredients: 1 pound butter at room temperature; 2 cups sugar; 6 eggs; 4 cups flour; 2 teaspoons baking powder; 2 teaspoon salt; 1 tablespoon vanilla; 1/4 cup Cognac; 1 box (15 1/2 ounces, 2 1/2 cups) seedless raisins; 1 box (10 ounces, 2 cups) dried currants; 1/2 cup candied orange peel; 1/2 cup candied lemon peel; 1/2 cup candied citron peel

13 ingredients

8 steps

Ingredients

1 pound butter at room temperature
2 cups sugar
6 eggs
4 cups flour
2 teaspoons baking powder
2 teaspoon salt
1 tablespoon vanilla
1/4 cup Cognac
1 box (15 1/2 ounces, 2 1/2 cups) seedless raisins
1 box (10 ounces, 2 cups) dried currants
1/2 cup candied orange peel
1/2 cup candied lemon peel
1/2 cup candied citron peel

Directions

1

Preheat oven to 325 degrees.
2

Cream butter and sugar together.
3

Beat in eggs, one at a time, until incorporated.
4

Sift flour, baking powder and salt together and fold into mixture.
5

Add vanilla, Cognac and all fruits and mix well.
6

Pour into well-buttered tube pan or into small loaf pans and bake 1 1/2 to 2 hours or until inserted cake tester comes out clean.
7

Allow to cool somewhat and remove from pan.
8

Glaze while still warm with confectioners' sugar-and- water icing to which a little grated lemon rind has been added.