Billie’s White Fruit Cake
2015-12-15 11:08:59
Yields 4
Forget everything you know about Fruit Cake, this is nothing like the packaged brick available at the mall this time of year! This recipe has become a holiday tradition here at The Cook's Warehouse and with one bite, you'll understand why! It was shared with us years ago by customer Alva, and was a recipe that her mother (Billie) had passed along to her. One recipe yield four small loaves, but make plenty, as you'll want to keep at least a couple for yourself!
Ingredients
- ¾ lb. chopped pecans
- 1 lb. candied cherries, chopped
- 1 lb. candied pineapple, chopped
- 1 lb. golden raisins
- 2 cups sugar
- 3 sticks butter
- 10 eggs
- 1 tsp vanilla
- 4 cups all-purpose flour
- 1 tsp baking powder
Instructions
- Mix together in a large bowl with a little flour so that the fruit doesn’t stick together.
- Cream the sugar and butter. Add the vanilla. Add the eggs one at a time until incorporated.
- Mix the flour and baking powder together. Add the flour in thirds to the egg mixture.
- Fold this mixture into the fruit. Divide into loaves (4 – 3.5" x 7" x 3" pans) and bake for 4 hours at 200°. The cakes should not brown and a toothpick should come out clean.
- Let the cakes sit for ½ hour to cool. Unmold, cool completely and wrap with saran/plastic wrap, then an outer layer of aluminum foil to keep.
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