By Judyrae Kruse Herald Columnist
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
2ounces candied citron
2ounces candied orange peel
1/2 pound candied cherries
1/2 pound candied pineapple
1pound white raisins
1pound pecan meats
1/2 cup apricot nectar
1teaspoon brandy flavoring
1pound butter, softened
1pound powdered sugar
3cups 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.
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