White Fruit Cake - Lys Frugtkage Recipe
Fruitcake Recipes From Food Gifts From Your Kitchen
White Fruit Cake - Lys Frugtkage
1 cup butter
1 cup sugar
1½ cups flour
1½ teaspoons baking powder
1 teaspoon salt
½ cup white wine
1 cup dried apricots -- chopped
1 cup dried figs -- chopped
1 cup raisins
1 cup candied lemon peel -- chopped
½ cup candied citron -- chopped
2 cups shredded coconut meat
½ 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 1½ cups of flour, baking powder and salt and add to the
above mixture alternately with the ½ cup of wine. Beat well.
Combine all of the fruits and nuts and dredge the ½ cup of flour.
With the rum add the fruits and nuts to the batter, blending well.
Line 2 loaf pans (9×5×3) or 2 tube pans with brown paper. Pour the
batter into the pans, filling about 2/3 full. Decorate with candied
fruits or nuts if you wish. Bake about 2½ hours in a slow oven, 275
degrees. (Placing the baking pans in shallow pans ¼ filled with
water prevents the cakes from scorching on the bottom while they
Cool in pans on racks 20 to 30 minutes. Turn out. Remove brown
paper. Return to racks and cool before storing.
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