White fruitcake

Recipe from: 12/3/1998 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • 65
    ml
    glacé cherries, washed and halved
  • 65
    ml
    currants
  • 65
    ml
    seedless raisins
  • 65
    ml
    mixed citrus rind, washed and drained
  • 125
    ml
    sultanas
  • 125
    ml
    dates, chopped
  • 250
    ml
    chopped nuts
  • 10
    ml
    preserved ginger, chopped (optional)
  • 1
    glacé pineapple ring, chopped (optional)
  • 65
    ml
    cake flour
  • 250
    g
    butter
  • 250
    ml
    sugar
  • 4
    extra-;large eggs, separated
  • 625
    ml
    cake flour
  • 12
    ml
    baking powder
  • 250
    ml
    milk
  • 5
    ml
    vanilla essence
 

Method

 
Preheat the oven to 160 °C and spray a 21 cm square cake tin with non-stick spray. Cover a cardboard box with brown paper. Mix all the fruit with the 65 ml cake flour and set aside. Cream the butter and sugar together until light and fluffy. Beat in the egg yolks one by one, beating well after each addition. Sift the dry ingredients together and fold into the butter mixture, alternating with the milk. Add the fruit and vanilla essence. Beat the egg whites until soft peaks are formed and fold into the mixture. Turn the batter into the prepared cake tin. Place the cake tin in the covered cardboard box and cover the top with aluminium foil. Bake for 30 minutes. Reduce the oven temperature to 140 °C and bake for about an hour and 20 minutes until done. Cool the cake in the cake tin before turning out. Wrap in aluminium foil and store in a cool, dark, airy place. Makes a large cake.
 

Read more on: bake
 

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