Fruit Cake

Web www.bigmamasrecipes.com

White Fruit Cake

Ingredients

1 pound of candied cherries
1 pound candied pineapple
1/2 pound citron
1 cup white seedless raisins
2 cups brandy
2 cups almonds
1.4 cup rose water
1 pound butter
1 cup granulated sugar
2 teaspoons frsh lemon juice
2 teaspoons ground nutmeg
12 eggs, white stiffly beaten
4 cups sifted all purpose flour
2 teaspoons baking powder'1 1/2 cups pecans
1 1/2 cups walnuts
zest of 1 orange
1 cup light brown sugar
1/2 teaspoon ground allspice
Brandy
Grand Marnier

Directions:

Prepare fruit by slicing cherries in half, if necessary, and soaking all of the fruit in the brandy for 72 hours. Soak blanched almonds in rose water overnight. Preheat to 275 degrees F. Cut brown paper to fit the bottom of a 10-inch aluminum tube pan; grease paper and pan. Cream together butter and granulated sugar. Add lemon juice, nutmeg, and egg whites. Reserve 1/2 cup of the flour to dust the fruit and nuts. Dusting will prevent the fruit from sticking together. Sift together the flour and baking soda. Throughly combine flouir and butter mixture. Dust fruits and nuts and add to the batter. Pour into prepared pan and bake 3 to 3 1/2 hours. Place a pan of water int he oven to maintain moisture.

The longer you keep a fruit cake the more the flavor enhances. You should age your fruitcake at least 30 days before serving by storing, well wraped in a cool dry place. Once a week or so slightly moisten the surface with equal parts of Brany and Grand Marnier.

10 to 12 servings