Billie’s White Fruit Cake

Billie’s White Fruit Cake
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!
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  1. ¾ lb. chopped pecans
  2. 1 lb. candied cherries, chopped
  3. 1 lb. candied pineapple, chopped
  4. 1 lb. golden raisins
  5. 2 cups sugar
  6. 3 sticks butter
  7. 10 eggs
  8. 1 tsp vanilla
  9. 4 cups all-purpose flour
  10. 1 tsp baking powder
  1. Mix together in a large bowl with a little flour so that the fruit doesn’t stick together.
  2. Cream the sugar and butter. Add the vanilla. Add the eggs one at a time until incorporated.
  3. Mix the flour and baking powder together. Add the flour in thirds to the egg mixture.
  4. 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.
  5. 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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