White Fruitcake

By Robert Farrar Capon

Published December 13, 1983

Total Time
2 hours 10 minutes
Rating
3(17)
Comments
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Featured in: FRUITCAKES: SOLID EVIDENCE OF CHRISTMAS

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Ingredients

Yield:1 fruitcake

  • 1 pound butter at room temperature

  • 2 cups sugar

  • 6 eggs

  • 4 cups flour

  • 2 teaspoons baking powder

  • 2 teaspoon salt

  • 1 tablespoon vanilla

  • ¼ cup Cognac

  • 1 box (15 ½ ounces, 2 ½ cups) seedless raisins

  • 1 box (10 ounces, 2 cups) dried currants

  • ½ cup candied orange peel

  • ½ cup candied lemon peel

  • ½ cup candied citron peel

Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat oven to 325 degrees.

  2. Step 2

    Cream butter and sugar together. Beat in eggs, one at a time, until incorporated. Sift flour, baking powder and salt together and fold into mixture. Add vanilla, Cognac and all fruits and mix well.

  3. Step 3

    Pour into well-buttered tube pan or into small loaf pans and bake 1 ½ to 2 hours or until inserted cake tester comes out clean.

  4. Step 4

    Allow to cool somewhat and remove from pan. Glaze while still warm with confectioners' sugar-and- water icing to which a little grated lemon rind has been added.

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Ratings

3 out of 5
17 user ratings
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Comments

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Tressa

Sounds good. Thanks.

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