Because of its, uh, highly controversial nature and questionable appeal, there’s not much you can say, really, about fruitcake.
Be that as it may, Bev Haggard was unafraid recently to say. “I am looking for an old but easy recipe for a white fruitcake. It has only eight ingredients, and I have lost this wonderful California recipe. Maybe your readers can find this easy recipe for me.”
And now Everett cook Carol Karasch says, “I hope this is the one Bev is looking for. It has only eight ingredients, is from the Bay Area in California, and dates back to the 1970s.”
Next, Patricia Robinson says, “I’m the one who you and your readers are helping with persimmon pudding recipes. Thank you so much!
“I found a white fruitcake recipe in my mother-in-law’s old books. Hope it helps Bev Haggard.”
You’ll notice Patricia’s recipe calls for 4 cups of candied or dried fruit and nuts, about which she mentions, “We prefer to use dried apricots or dried pineapple and almonds in our cake.”
WHITE CHRISTMAS FRUIT CAKE
1pound margarine, softened
2cups sugar
6eggs
1teaspoon baking soda dissolved in 1 tablespoon warm water
3cups flour
1box white raisins
1quart chopped nuts
2ounces lemon extract
Cream margarine and sugar. Add eggs and beat, then add the soda mixture. Add flour, mix a little, then add raisins, nuts and lemon extract. Grease and line with paper two, 2-pound loaf pans or 4 small pans. Bake at 300 degrees, 2 hours for the large pans or 1 hour and 45 minutes for small pans. Makes 2 large or 4 small cakes.
MOTHER-IN-LAW’S WHITE FRUITCAKE
4cups sifted flour, divided
4cups candied or dried fruit and nuts
1teaspoon baking powder
11/2cubes salted butter
2cups sugar
5eggs
1teaspoon vanilla
Mix 1/2 cup of the flour with the 4 cups fruit and nuts. Resift remaining flour with the baking powder. In a large bowl, beat the butter until creamy (about 5 minutes or so). Slowly add the sugar a little at a time.
In another bowl, whisk together the eggs and vanilla. Add in small increments to the creamed mixture, alternately with the flour mixture, mixing until smooth after each addition. Add fruit-nut mixture, stirring until mixed well.
Pour into greased and parchment-lined, 6-cup loaf pans. Bake at 325 degrees for about 1 hour or until cakes test done with a toothpick. Remove from oven and let cool in pans for 1 hour before removing.
SOS: Dianne Hauter says it was her turn to bring a goody to her Women in Touch Bible class, and she and a co-worker were reminiscing about desserts from the past, “and I was remembering the Bisquick cinnamon rolls I used to make as a girl.
“I have searched the Bisquick Web site for this recipe with no luck. (I’m also admittedly not the best computer person in the world.) I’m wondering if anyone can find it or has it in an old Bisquick cookbook. It used to be on the box, as I remember. If anyone could share this recipe, that would be great!”
If you can come up with the necessary how-to for Dianne, please send it to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
As you know, we are always happy to receive your contributions and requests, but 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 Friday’s Time Out section.
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