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White Fruit Cake
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Ingredients:
1 cup unsalted butter
2 cups
sugar
1 cup milk
1
teaspoon lemon extract
2½ cups
flour
2 teaspoons baking powder
7
egg whites
1 pound seeded
raisins
1 pound dried figs, chopped
1 pound blanched almonds
1/4 pound citron, chopped fine
Preparation:
- Put
baking powder in the flour, sift
it together and set aside.
- Mix
butter, sugar and milk together until nice and creamy.
- Add
lemon extract and mix thoroughly.
- Beat egg
whites to a
stiff froth and gently fold it in together with the flour.
- Sift a
little flour
over the fruit before stirring it in.
- Divide
mixture between two buttered fruit cake pans.
- Bake
slowly for about two hours and try with
a toothpick to see when it is done.
- Cool for
about 5 minutes in the pans and than take the fruit cakes out from the
pan and cool completely on wire rack.
- Place in
tin containers with lid and keep in cold place until needed.
NOTE: This fruitcake can be drenched
with 1 cup of white rum while it is still hot. If you are soaking
fruitcake with rum, place it immediately in covered container.
TIP: A cup of grated
coconut is a nice addition to this cake.
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Did You Know?
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The
Stollen, a traditional German fruitcake usually eaten during the
Christmas season, is loaf-shaped and powdered with icing sugar on the
outside. It is usually made with yeast, butter, water, flour, zest,
raisins, and almonds. The most famous Stollen is the Dresdner Stollen,
sold at the local Christmas market.
Italian Panforte is a chewy, dense Tuscan fruitcake dating back to
13th-century Siena. Panforte is strongly flavored with spices and baked
in a shallow form. Panettone is a Milan fruitcake. Genoa's fruitcake, a
lower, denser but still crumbly variety, is called Pandolce.
If a fruitcake contains alcohol, it could
remain edible for many years. For example, a fruitcake baked in 1878 is
kept as an heirloom by a family in Tecumseh, Michigan. In 2003 it was
sampled by Jay Leno on the Tonight Show.
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