White Fruit Cake

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners


3 tablespoons brandy or whiskey
1 pound candied cherries
1 pound candied pineapple
½ pound candied citron
grated rind of 1 orange
3 tablespoons Rose water
1 pound sliced almonds
1 pound (2 cups) butter
1 pound (2 cups) sugar
2 teaspoons lemon juice
1 dozen egg whites
1 pound (4 cups) all-purpose flour
2 teaspoons baking powder
1 pound English walnuts


Slice and soak overnight in the 3 tablespoons brandy, the candied cherries, candied pineapple, citron and orange peel. Soak the almonds overnight in the Rose water. Cream the butter and sugar together until fluffy. Add lemon juice and beaten egg whites. Mix the flour and baking powder together and stir in. Save out some of the flour to dust over the fruits and nuts to prevent sticking together and fold into the butter.
Pour into a large tube pan greased and lined with brown paper. Bake in slow oven for 3 hours. Keep a pan of water in the oven while baking


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