White Jewelled Fruitcake

I have been searching for a white fruitcake for many years and think that I may have found the recipe. This recipe was one my mom had made on the farm, shared it with others, but when she lost this recipe, she could never get a copy back from her friends! 

I knew from her what went into the cake; whole red and green cherries, crushed pineapple, golden raisins. almond flavour and coconut and that it came from a small recipe booklet by Red Rose Flour. 

Margaret Ullrich posted a recipe for 

 Light Fruitcake after I had written to find out if she had a recipe for a white fruitcake recipe with crushed pineapple.  I also found a similar recipe in a cookbook but out by Ukrainian Catholic Women's League of Holy Family in Winnipeg, Manitoba.

I have modified the two recipe and the only glazed fruit I used were the Red and Green cherries, the rest is dried fruit; apricots, cranberries, golden raisins, crystallized ginger.  

White Fruitcake

Prepare two loaf pans. 

Line with two layers of parchment/wax paper

         

Preheat oven to 365°F 
Bake 2 3/4 to 3 hours, with a bowl of hot water in the oven. 

Drain over a large measuring cup (you want to save the juice)

• 1 can crushed pineapple

If necessary, add enough water to make 1/2 cup (125 mL) of liquid.

Mix together in a large bowl

• 3 c golden raisins 
• 1 c chopped mixed peel or citron
• 1/2 c candied red cherries, halved
• 1/2 c candied green cherries, halved
• 1  c coconut(Opt)
• 1 c dried apricot, chopped into slivers
• 1c dried apples
• 1 c brazil nuts, left whole 

Marinade in 1/3 c of liquor for a couple of days! 




Sprinkle with 

• 1/2 Cup (125 mL) flour 

Toss until all the fruit is well dusted. 

Sift together in a medium bowl the flour mixture

• 2 1/2 c flour
• 2 teaspoons baking powder

In large bowl cream

• 1 c butter, room temperature

While creaming the butter gradually add

• 1 c sugar

Mix until light and fluffy.

Add, one at a time, beating well after each addition

• 5 medium eggs

Then add

• 1 teaspoon vanilla
• 1 teaspoon almond extract
• lemon rind
• the reserved pineapple and 1/2 cup pineapple juice

Stir well.

Add 1/4 of the flour mixture and stir just until mixed.  

Make 3 more flour mixture additions, stirring just until mixed after each one.

Stir in dusted fruit.

Turn batter into prepared pan and spread evenly. 

Bake at 365°F for 2 3/4 to 3 hours.

A skewer inserted in centre should come out clean. 
Poke holes in the cake and pour favourite liquor over the top.
Cool cake in pan on a rack for 30 minutes. 

Turn out onto rack to cool completely. 

Wrap in Parchment paper and then aluminium foil 
Store in an airtight container in a cool place.

A total of 7 cups of dried fruit was prepared and marinated in 1/3 cup of rum for a couple of days.