Martha Washington White Fruitcake Recipe

Martha Washington White Fruitcake Recipe

Ingredients

• Serving Size : 1
• 1 1/2 cups candied cherries – halves
• 1 cup candied pineapple chunks
• 3/4 cup diced citron
• 3/4 cup brandy
• 3/4 cup soft butter
• 3/4 cup sugar
• 4 large eggs – separated
• 2 cups sifted flour
• 3/4 teaspoon mace
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup toasted slivered almonds

Method

1. Brandy-sugar glaze
2. Candied fruit for decoration
3. Combine cherries, pineapple and citron with 1/2 cup brandy in a small bowl.
4. Cover closely, and let stand overnight.
5. Cream butter with 1/2 cup sugar until light and fluffy.
6. Add egg yolks, 1 at a time, beating well after each addition.
7. Resift flour with mace, salt and baking powder.
8. Blend into creamed mixture alternately with remaining 1/4 cup brandy, mixing well.
9. Stir in brandy-fruit mixture and almonds.
10. Beat egg whites to soft peaks.
11. Gradually beat in remaining 1/4 cup sugar, beating to a soft meringue.
12. Fold into batter.
13. Turn into greased and paper-lined 9″ tube pan.
14. Bake below oven center in slow oven, 300 degrees, about 1 hour 50 minutes, until cake test done.
15. Remove from oven.
16. Cool cake in pan on wire rack.
17. Wrap and store in cool place.
18. Serve plain or spread top with brandy-sugar glaze and decorate with candied fruits.

Full List of Dessert Recipes
Full List of Egg-Dish Recipes