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Question

looking for white fruit cake recipe mine burnt when my house did. it was either published in the Farmer Stockman magazine or The Farm Journal in the 70's

Answer 1

Fruitcake Recipe

1 lb mixed candied fruit (2 cups)
1 lb dates, pitted
1/2 lb whole candied cherries (1 cup)
1/4 lb chopped citron
1 cup raisins
1 cup pecan halves
1 cup walnuts, halves
4 cups sifted flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup butter or regular margarine
2 cups sugar
4 eggs
1 teaspoon baking soda
1 1/2 cups buttermilk
orange juice or apple cider

Prepare baking pans by cutting parchment liners for bottoms.
Grease each piece of paper with shortening.
Place in pans.
Top with a layer of waxed paper.
Grease top of paper and inside of pans generously with shortening.
Place candied fruit, dates, cherries, citron, raisins, pecan and walnut halves in 2-quart bowl.
Sift together flour, salt, cinnamon, cloves and nutmeg; reserve 1/2 cup.
Add reserved dry ingredients to fruit/nut mixture; mix to coat.
Cream together butter and sugar in bowl until light and fluffy at medium speed of electric mixer.
Add eggs, one at a time, beating well after each addition.
Add baking soda to dry ingredients.
Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition.
Add batter to fruit/nut mixture, mixing well.
Turn into prepared 10-inch tube pan or three 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
To decorate, place fruits and walnuts on top of batter to form a design.
Bake in 300 F.
oven 2 hours and 30 minutes for 10-inch tube pan and 1 hour and 30 minutes for loaf pans.
Cool in pans on racks 10 minutes.
Remove from pans; cool on racks.
Baste with orange juice or apple cider using pastry brush.
Wrap in waxed paper; then in aluminum foil.
Store in covered container in cool place.
Let mellow 2 weeks, then baste again.
Makes 1 (10-inch) tube cake or 3 loaves.

I am so sorry to hear about your house.

Answer 2

White Fruit Cake

1 and 3/4 cups of sugar
3 cups plain flour (sifted )
6 eggs
1/2 lb of butter (melted)
1/2 tsp of baking powder
1/2 lb of pitted dates
1/2 lb of coconut
1 lb of white raisins,
1 lb of candied pineapple
1 lb of candied cherries
3 cups of shelled pecans
3 cups of shelled walnuts
1 tsp vanilla

Combine the sugar and butter together and mix well. Then add in the eggs, vanilla, and baking powder and continue to mix well. Now set the mixture aside. Chop up the pineapple, cherries, and dates. Then add in the raisins and coconut. Next add 1 and 1/2 cups sifted flour and mix well. Add in the various nuts and the remaining 1 and 1/2 cups sifted flour.

Mix all the fruit and nuts together until the fruit is separated. Now add in the batter that was placed aside and mix well. Then place the mixture into 3 loaf pans lined with tin foil or place in an angel food cake pan lined with tin foil. Place in the oven on center shelf. Now place pans of water above and below cake. Bake for 90 minutes at 275 degrees. Note: Be sure you don't preheat your oven before baking for this cake.

Answer 3

* STEP 1: Heat the oven to 300 degrees F.
* STEP 2: Place the candied fruits, raisins and lemon peel in a bowl, cover with warm water and set aside. Let soak for 15 minutes, then strain and pat dry with paper towels.
* STEP 3: Line two 8-by-4-by-2-inch loaf pans with buttered parchment paper and set aside.
* STEP 4: Beat the butter in a mixer fitted with a paddle attachment until very fluffy, 8 to 10 minutes.
* STEP 5: Add the sugar and beat another 5 minutes.
* STEP 6: Lower the speed of the mixer and add three of the eggs, one at a time, until incorporated, then add half the flour.
* STEP 7: Repeat with the remaining eggs and flour.
* STEP 8: Fold in the fruits and nuts by hand, then divide the dough between the loaf pans.
* STEP 9: Leave 1/2 inch or so for the batter to expand.
* STEP 10: Bake for 1 hour, cover the tops with foil and bake for another 40 minutes or so. See tips below to test for doneness.
* STEP 11: Cool completely, then wrap well with plastic wrap and refrigerate for up to two weeks.

Tips & Warnings

* Use red and green candied cherries and candied pineapple for the dried fruit. Use any combination you wish; just make sure they're chopped in 1/4-inch pieces. (If you don't like candied fruit, you can use noncandied dried fruit instead: dates, apricots, pears, peaches, cranberries and so on.)
* There are two ways to test the cake for doneness: Stick a toothpick in the center and remove it; if the toothpick comes out clean, it's done. Or, press the top with your fingers; if it feels firm and spongy and presses back, it's done. HAPPY HOLIDAYS~!

Answer 4

The website www.cooks.com has just about every recipe known to man and it offers different variations so you can you through and pick the one you like best.

Answer 5

don't know answer
Sorry to hear about your house
My sister lost her house due to a fire about a month ago..........
Wish you the best

Answer 6

http://allrecipes.com/recipe/white-fruit-cake/detail.aspx
http://www.worldwideschool.org/library/books/tech/recipes/cake/whitefruitcake/Chap0.html