Published: Friday, November 20, 2009
The Forum: Add elegant white fruitcake to list
So many different fruitcake recipes this past holiday season — so few weeks to put them all into print — left us with a happy helping of wonderful fruitcakes to look forward to putting on our this year’s must-try list.
Here, then, is another of those holdovers. This one is from Marysville fruitcake specialist Phip Herbert, who tells us, “I got this Christmas recipe for a white fruitcake from Carol Baker a few years ago, when I worked as accountant at Darigold.”
Elegant white fruitcake
2 ounces candied citron
2 ounces candied orange peel
1/2 pound candied cherries
1/2 pound candied pineapple
1 cup currants
1 pound white raisins
1 pound pecan meats
1/2 cup apricot nectar
1 teaspoon brandy flavoring
1 teaspoon vanilla
1 pound butter, softened
1 pound powdered sugar
8 eggs, separated
3 cups sifted flour
1/2 teaspoon salt
Cut the citron, orange peel, cherries, pineapple, currants, raisins and pecans, leaving pieces fairly large. Turn into a mixing bowl and mix well. In a small bowl, combine the apricot nectar, brandy flavoring and vanilla and pour over the fruit-nut mixture. Let stand overnight.
The next day, in a large mixing bowl, cream the butter and powdered sugar. Add the egg yolks and beat until light and fluffy. Stir in the fruit-nut-and-nectar mixture, mixing well. Combine the flour and salt and stir into the fruit mixture. Beat the egg whites until stiff and fold into the batter.
Spoon mixture into loaf pans lined with brown paper. Bake in a slow oven, 275 degrees, about 2 1/2 hours, depending on size of pans. Test for doneness as with a regular cake.
When done, remove from oven, tip out of pans and cool on racks. May be served immediately or wrapped and aged.
Makes about 7 pounds fruitcake.
As you hopefully already know, the Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Good Life section.
Here, then, is another of those holdovers. This one is from Marysville fruitcake specialist Phip Herbert, who tells us, “I got this Christmas recipe for a white fruitcake from Carol Baker a few years ago, when I worked as accountant at Darigold.”
Elegant white fruitcake
2 ounces candied citron
2 ounces candied orange peel
1/2 pound candied cherries
1/2 pound candied pineapple
1 cup currants
1 pound white raisins
1 pound pecan meats
1/2 cup apricot nectar
1 teaspoon brandy flavoring
1 teaspoon vanilla
1 pound butter, softened
1 pound powdered sugar
8 eggs, separated
3 cups sifted flour
1/2 teaspoon salt
Cut the citron, orange peel, cherries, pineapple, currants, raisins and pecans, leaving pieces fairly large. Turn into a mixing bowl and mix well. In a small bowl, combine the apricot nectar, brandy flavoring and vanilla and pour over the fruit-nut mixture. Let stand overnight.
The next day, in a large mixing bowl, cream the butter and powdered sugar. Add the egg yolks and beat until light and fluffy. Stir in the fruit-nut-and-nectar mixture, mixing well. Combine the flour and salt and stir into the fruit mixture. Beat the egg whites until stiff and fold into the batter.
Spoon mixture into loaf pans lined with brown paper. Bake in a slow oven, 275 degrees, about 2 1/2 hours, depending on size of pans. Test for doneness as with a regular cake.
When done, remove from oven, tip out of pans and cool on racks. May be served immediately or wrapped and aged.
Makes about 7 pounds fruitcake.
As you hopefully already know, the Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Good Life section.
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