White Fruitcake

Name: White Fruitcake
Total time: 2 h 10 min
Yield: 1 fruitcake
Ingredients: 1 pound butter at room temperature; 2 cups sugar; 6 eggs; 4 cups flour; 2 teaspoons baking powder; 2 teaspoon salt; 1 tablespoon vanilla; 1/4 cup Cognac; 1 box (15 1/2 ounces, 2 1/2 cups) seedless raisins; 1 box (10 ounces, 2 cups) dried currants; 1/2 cup candied orange peel; 1/2 cup candied lemon peel; 1/2 cup candied citron peel

By Robert Farrar Capon

Total Time: 2 hours 10 minutes
Rating: 3(17)
Comments: Read comments

Featured in: FRUITCAKES: SOLID EVIDENCE OF CHRISTMAS

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Ingredients

Yield:1 fruitcake

1pound butter at room temperature
2cups sugar
6eggs
4cups flour
2teaspoons baking powder
2teaspoon salt
1tablespoon vanilla
¼cup Cognac
1box (15½ ounces, 2½ cups) seedless raisins
1box (10 ounces, 2 cups) dried currants
½cup candied orange peel
½cup candied lemon peel
½cup candied citron peel

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 325 degrees.
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.
Step 3
Pour into well-buttered tube pan or into small loaf pans and bake 1½ to 2 hours or until inserted cake tester comes out clean.
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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