READER CONTRIBUTION - WHITE FRUITCAKE
Coconut White Fruit Cake
Contributed by Teresa Moore Rue
7 egg whites
2 cups candied pineapple (sprinkle with some of the flour and rough chop)
1 pound golden raisins
4 cups chopped pecans
2 cups all-purpose flour
1/2 tsp salt
1 cup butter
2 cups sugar
1 1/2 cup coconut
1 tsp vanilla
Preheat oven to 325. Spray 10" tube pan with nonstick spray.
In a large bowl, beat egg whites at high speed until forms stiff peaks. Set aside.
In another large bowl, combine pineapple, raisins and pecans. Add flour and salt, toss to mix. Set aside.
In a large bowl, beat softened butter and sugar until fluffy. Gently fold in egg whites, coconut and vanilla. Stir in fruit mixture. Pour batter into prepared pan. Bake for 2 hours or until wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes before removing from pan. Cool completely on wire rack.
White Holiday Fruitcake
Contributed by Beth Childs
1 lb. mixed candied fruit (also called fruitcake mix)
1 ½ Cup pecans
1 ½ Cup almonds
2 Cups golden raisins
1 Cup candied cherries (preferably red)
1 Cup candied pineapple
1 Cup candied lemon peel
1 Cup candied citron
1 Cup candied orange peel
¼ Cup apricot brandy
¼ Cup orange juice
1 ½ Cups butter (3 sticks) at room temperature
2 Cups sugar
1 ½ teaspoons vanilla
4 Cups sifted all-purpose flour
1 ½ teaspoons salt
½ Cup milk
Coarsely chop nuts and set aside. Combine candied fruits and peels; Pour brandy and fruit juice over and mix well. Let stand covered for 3-4 hours or overnight. (Room temp. is okay.)
To make batter: cream butter. Gradually beat in sugar until fluffy. Add vanilla. Beat in eggs, one at a time, until well blended.
Measure and sift flour with salt. Add to creamed mixture alternately with milk. Combine batter with fruits and nuts, folding until evenly distributed.
Pack batter into two 10 ¼ x 3 3/8 x 2 5/8 loaf pans or a tube pan (or any assortment of pans desired. I use 7 foil mini-loaf pans.) Loaf pans or tube pan should be greased and lined with greased parchment or heavy greased brown paper (paper bags). Bake at 275 F. about 2 ½ hours or until cake tests done.
Cool, then remove from pan. Brush with brandy, sherry, rum, or bourbon; wrap in foil and store. This gets better as it ages. Moisten w/apricot brandy every day or so for the first week. Freezes well - if you can keep it around that long!
Batter measures about 12 cups and weighs about 4 lbs.
Thanks so much Beth!