FRUITCAKE 101 (White Fruitcake)

WHITE FRUITCAKE ( 1997 from Shirley Moore, Fredericton, New Brunswick. This is  a  lovely, light , pretty cake. Updated in 2011 )

COMBINE IN BOWL:                                               BATTER:                                               

3 cups raisins combined with dried cranberries                                                            

                                                                                             1 pound butter

2 cups glazed /dried fruit ( your choice)                              2 cups white sugar

6 candied / dried pineapple rings, cut up                              10 large eggs
1/3 cups orange peel/fresh or candied                                  1/3 cup lemon juice
¾ cup chopped dried apricots
1 cup dried blueberries                                                        1 tsp. almond extract
1 cup dried cherries                                                             1 tsp vanilla extract
1 ½ cups chopped almonds                                                     3 cups flour
1 ½ cups pecan halves                                                            pinch of coarse salt
1 cup flour for dusting fruit                                                 1 tsp baking powder
1 cup of Napoleon or Grand Marnier Brandy

½ cup orange juice to go with brandy

    (Do not double recipe)

 1. Line  small loaf pans with greased parchment paper. You can find loaf pans in the section of the grocery store where they sell foil and cling wrap.

2. Put all ingredients for “Combine in Bowl” into  large bowl, mix together. Let sit for a day to let the flavours mellow. If you don’t want to use Brandy you can use all orange juice, but it’s not  the same. Alcohol will burn out in the baking. Do not brush finished cake with booze. It will be way too strong.

3.From BATTER List, cream butter with sugar, add eggs 1 at a time. Add the remaining ingredients.  When the batter is ready, pour in the fruit that has been standing for 1 day. Mix with hands ( clean hands).

4.Divide batter between pans. The small loaf tins work so well as they freeze great and are the perfect size for gift giving.

5.Bake at 275 degrees for about 1 hour. I kind of guesstimate the time, and check after 40 minutes by testing the centre.  You do not want to over bake the little loaf pans , so check often.

****Once cooled, you can slip each loaf, right in its foil pan, into a plastic freezer bag. Tie with a gold ribbon, label , and freeze till it’s time to give away. Perfect Christmas cake.

NEXT TIME: CHOCOLATE CRANBERRY CHRISTMAS CAKE........