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The wooden pick test won't accurately indicate when this cake is done. Use your fruitcake intuition--the cake is done when it rises to stand firm in the pan and has a golden crust on top.

Recipe by Oxmoor House January 1996

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Recipe Summary

Yield:
one 9" fruitcake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 9" x 5" x 3" loafpan; line with wax paper. Grease and flour wax paper. Set aside.

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  • Beat butter at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each addition.

  • Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Fold in white chocolate and remaining ingredients. (Batter will be very chunky and thick.)

  • Spoon batter into prepared pan. Bake at 300° for 1 hour and 15 minutes. Run a sharp knife around edge of pan to loosen fruitcake; cool in pan on a wire rack 30 minutes. Remove cake from pan; peel off wax paper. Cool completely on wire rack.

Source

Christmas with Southern Living 1996

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