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LAURA LEE ALICE
COOKS
®
White Fruit Cake 12 servings
Not my mother's fruitcake, but it tastes really good nonetheless. I like that it doesn't contain too many candied fruits and it's moist.
White Fruit Cake
Ingredients
• 1 cup salted butter, softened
• 1 cup sugar
• 5 large eggs
• 1 Tbsp of a good vanilla
• 2 tsp lemon oil
• 1¾ cups flour
• ½ tsp baking powder
• ¾ ib. candied cherries
• 1 lb. candied pineapple
• 5 cups pecans
Preheat oven to 325°F. You will need a greased tube pan.
Instructions
1. Beat butter and sugar together until fluffy; add eggs, one at a time;
add flavorings.
2. Thoroughly stir in the fruit and nuts; pour into prepared pan; bake for 1½ hours. Check for doneness with a toothpick. Let cool in pan for 10 to 15 minutes. Turn out onto serving plate. To store: wrap securely in plastic wrap.
KEYWORDS
white fruit cake, best white fruit cake
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac
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