Love or hate the idea of fruitcake McCall’s decided to share their version of the dreaded fruitcake in their recipe card collection– It would be neatly tucked away in the Holidays section, Card 24-K, titled White Fruitcake. I’m not even sure how it got named White Fruitcake; looking at the recipe photo it doesn’t look white to me…Am I missing something? Clearly, I must be.
In my 44 years, I have suffered a few undesirable slices of this Christmas Season torture called Fruitcake. I’m really not a huge fan of fruitcake and might even bolt right out of the house if you are offering one slither of this cake poison to me.
I am aware that some love fruitcake and I am often told that the mail order cakes sent around the holidays truly do not reflect the taste of a homemade fruitcake. I am also Leary of those folks and mentally scream in my head, “Lies….ALL Lies!!!”
With that said I leave you with this recipe card to find out for yourself if this recipe is tasty or Christmas Season Torture. May the force be with you, my friends. Be sure to share your thoughts on fruitcake in the comments. Do you love them OR do you loath them as I do?
McCall’s White Fruitcake Recipe
- 1 can -3 1/2 ounces of flaked coconut
- 1 and 1/4 cups of light raisins
- 1 and 1/4 cups of coarsely chopped candied cherries
- 1 2/4 cups of cubed candied pineapple
- 2/3 cup of coarsely chopped pitted dates
- 1 cup of dried currants
- 1 jar-8-ounces of diced mixed candied fruit
- 1 and 1/4 cups of chopped pecans
- 1 and 1/4 cups of coarsely chopped walnuts
- 3/4 cup of coarsely chopped blanched almonds
- 2 and 3/4 cups of sifted all-purpose flour
- 3/4 of cup butter or regular margarine, softened
- 1 cup of sugar
- a Dash salt
- 5 eggs
- 1/2 cup of orange juice
White Fruitcake Directions
- Lightly oil 10-inch tube pan. Line bottom and sides with heavy brown wrapping paper; lightly oil paper.
- In very large bowl, toss coconut, fruits, and nuts until well mixed. Sift 1/4 cup flour over them; toss, coating evenly.
- Preheat oven to 275 F. In large bowl of electric mixer, at medium speed, cream butter until light. Gradually add sugar, beating until light and fluffy.
- Add the salt, then eggs, one at a time, beating after each addition; beat until very light and fluffy. At low-speed, alternately blend in remaining flour (in fourths) and orange juice (in thirds), beginning and ending with flour.
- Pour batter over fruit-nut mixture. With hands, mix until fruits and nuts are evenly distributed through the batter.
- Turn into prepared pan, packing lightly. Bake 3 hours, or until the cake tester inserted in center comes out clean.
- Cool cake completely in pan on wire rack. Remove from pan; peel off the paper. Decorate as desired. Makes 7-pound cake.
-Sift before measuring the flour
©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.