CREOLE WHITE FRUITCAKE
1 1/2 lb. citron, cut fine
1 1/2 lb. golden raisins
1 1/2 lb. blanched almonds, cut fine
1 1/2 lb. candied pineapple, cut fine
1 1/2 lb. grated or flaked coconut
1 lb. butter
1 lb. flour
1 lb. sugar
2 grated nutmegs (do not use pre-ground)
1 tsp. almond extract
1 tsp. vanilla extract
1/2 pt. sherry
6 eggs
Cream butter and sugar well. Add eggs, one at a time beating well after
each. Sift flour with freshly grated nutmeg. Put half of the flour over fruits
and nuts and blend other half into butter mixture, adding alternately with the
sherry. Add flavorings, then fold in the floured fruits and nuts. Line the
bottom and sides of a tube pan with paper (2 layers of oiled brown paper, 1
layer of waxed paper. The waxed paper will be next to the batter.) Fill pan with
batter. Cover the top of the cake with aluminum foil. Place cake pan in a pan of
water so that the water comes up about 3 inches on the sides of the pan. Steam
in a 275 degree oven for about 3 1/2 hours. Remove the cover and the pan of
water and bake for another half hour at 325 degrees.
1 1/2 lb. citron, cut fine
1 1/2 lb. golden raisins
1 1/2 lb. blanched almonds, cut fine
1 1/2 lb. candied pineapple, cut fine
1 1/2 lb. grated or flaked coconut
1 lb. butter
1 lb. flour
1 lb. sugar
2 grated nutmegs (do not use pre-ground)
1 tsp. almond extract
1 tsp. vanilla extract
1/2 pt. sherry
6 eggs
Cream butter and sugar well. Add eggs, one at a time beating well after
each. Sift flour with freshly grated nutmeg. Put half of the flour over fruits
and nuts and blend other half into butter mixture, adding alternately with the
sherry. Add flavorings, then fold in the floured fruits and nuts. Line the
bottom and sides of a tube pan with paper (2 layers of oiled brown paper, 1
layer of waxed paper. The waxed paper will be next to the batter.) Fill pan with
batter. Cover the top of the cake with aluminum foil. Place cake pan in a pan of
water so that the water comes up about 3 inches on the sides of the pan. Steam
in a 275 degree oven for about 3 1/2 hours. Remove the cover and the pan of
water and bake for another half hour at 325 degrees.
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
