White Fruit Cake
(Lys Frugtkage - Denmark)
- 1 cup butter
- 1 cup granulated sugar
- 6 eggs
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup white wine
- 1 cup dried apricots, chopped
- 1 cup dried figs, chopped
- 1 cup raisins
- 1 cup candied lemon peel, chopped
- 1/2 cup candied citron, chopped
- 2 cups shredded coconut meat
- 1/2 cup flour
- 2 teaspoons rum
- 2 cups blanched almonds, chopped
- Soften the butter, gradually add the sugar, creaming well.
- Add the eggs, one
at a time, beating after each addition.
- Sift the 1 1/2 cups of flour, baking powder
and salt and add to the above mixture alternately with the 1/2 cup of wine. Beat
- Combine all of the fruits and nuts and dredge the 1/2 cup of flour.
- With the
rum add the fruits and nuts to the batter, blending well.
- Line 2 loaf pans (9 x
5 x 3) or 2 tube pans with brown paper. Pour the batter into the pans, filling about
- Decorate with candied fruits or nuts if you wish.
- Bake for about 2 1/2 hours
in a slow oven, 275 degrees F. (Place the baking pans in shallow pans 1/4 filled
with water prevents the cakes from scorching on the bottom while they bake.)
- Cool in pans on racks 20 to 30 minutes.
- Turn out. Remove brown paper. Return
to racks and cool before storing.
From the kitchen of Martin James – Copenhagen, Denmark