NowÂ that we know all about the Protection and Preservation of FruitcakeÂ society, let’s take a look at some of their recipes.Â Whew!Â Some of these babies make a whole lotta fruitcake!Â So, if you’re feeding an army or a football team, check this one out!
I’m going to stick with a smaller yield with this White Fruitcake recipe from Kelly Wolske in theÂ Mojave Desert.Â Enjoy!
- 3/4 pounds butter
- 2 c sugar
- 6 eggs
- 4 c sifted flour
- 3 t b powder
- 1 t salt
- 1/2 c juice and rind of one lemon
- 2 T vanilla
- 8 oz citron
- 4 rings pineapple (2 red 2 green)
- 2 lb white raisins
- 2 c plus coconut
- 3/4 lb blanched almonds
Cover raisins with cold water, bring to a boil, drain and cool. Dredge the fruit in 1/2 cup of the flour. Line pans with three layers of brown paper.
Reserve a cup or so of batter before the fruit goes in; smooth over the cakes before baking (this helps prevent fruit from sticking out the top and burning. Recip makes four small loaf pans. Bake at 275-300 for 1 1/2 to 2 hours.