White Fruitcake

Name: White Fruitcake
Ingredients: 5 eggs, beaten; 2 c. plain flour; 2 Tbsp. vanilla; 2 Tbsp. lemon flavoring; 1 lb. candied pineapple, cut small; 1 lb. candied cherries, halved; 4 c. chopped nuts (walnuts, pecans); 1 c. sugar; 1/2 lb. butter; 1 to 2 c. golden raisins

10 ingredients

7 steps

Ingredients

5 eggs, beaten
2 c. plain flour
2 Tbsp. vanilla
2 Tbsp. lemon flavoring
1 lb. candied pineapple, cut small
1 lb. candied cherries, halved
4 c. chopped nuts (walnuts, pecans)
1 c. sugar
1/2 lb. butter
1 to 2 c. golden raisins

Directions

1

Flour fruit, raisins and nuts (I use a pastry sheet to do this).
2

Cream butter and sugar.
3

Add beaten eggs.
4

Add flavoring. Combine with flour mixture (I also do this on the pastry sheet). Prepare an 8-inch round by 5 or 6-inch deep cake pan by cutting 2 layers of brown paper to fit in the bottom and up the sides of the pan.
5

Grease each layer with Crisco.
6

Bake at 300° for about 1 1/2 hours or until done (when shrinks from side of pan) or begin in cold oven at 250° for 2 to 2 1/2 hours.
7

Place pan of water on rack below cake.