White Fruitcake

Ingredients

• 1 pound butter at room temperature
• 2 cups sugar
• 6 eggs
• 4 cups flour
• 2 teaspoons baking powder
• 2 teaspoon salt
• 1 tablespoon vanilla
• ¼ cup Cognac
• 1 box (15 1/2 ounces, 2 1/2 cups) seedless raisins
• 1 box (10 ounces, 2 cups) dried currants
• ½ cup candied orange peel
• ½ cup candied lemon peel
• ½ cup candied citron peel

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    406 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 60 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 4 grams protein; 87 milligrams cholesterol; 251 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 fruitcake

Preparation

1. Preheat oven to 325 degrees.
2. Cream butter and sugar together. Beat in eggs, one at a time, until incorporated. Sift flour, baking powder and salt together and fold into mixture. Add vanilla, Cognac and all fruits and mix well.
3. Pour into well-buttered tube pan or into small loaf pans and bake 1 1/2 to 2 hours or until inserted cake tester comes out clean.
4. Allow to cool somewhat and remove from pan. Glaze while still warm with confectioners’ sugar-and- water icing to which a little grated lemon rind has been added.

2 hours 10 minutes