GreensCast  

In our programs we often mention recipes.  This wonderful fruticake was developed by the mother of my sister-in-law, Carole Gregg.   Dorothy Williams' white fruitcake is a treat like no other.  People who do not usually like fruitcake love this one.  This recipe, along with several of Carole's other favorites, can be found in Flavored with Love.  See www.FWLCookbook.com

Dorothy’s White Fruitcake

2 cups sugar

7 eggs (Save 1 egg for the wash)

6 sticks margarine (not butter)

1 pound pecans (or 3 cups)

1 pound candied cherries

1 pound candied pineapple

4 cups plain White Lily® or other brand flour (Save ½ cup for coating the nuts and fruit.)

2 teaspoons baking powder

2 teaspoons vanilla

1 cup whiskey (such as Jack Daniel’s® or Seagram’s V.O.®) (Save ½ cup for soaking the cooked cake.)

½ cup apricot preserves

Cream the sugar, 6 eggs, and margarine. (Save 1 egg for the wash.) Add only 1 egg at a time. Remember not to use butter, because it is too heavy for the cake}

Use ½ cup of the flour to coat the nuts and fruit or they will sink to the bottom of the mix.

Mix the remaining flour and baking powder together.

Add the flour and baking powder mix to the creamed sugar eggs and margarine slowly. It will be necessary to mix this big cake with a large strong spoon and your hands.

When mixed, add ½ cup whiskey and vanilla.

Then add the floured candied fruit and pecans.

Transfer the batter to a well-greased and floured tube pan with a bottom that slides out.

Optional: Brush the top of the cake with a wash of 1 beaten egg and ½ cup apricot preserves. (The top of the cake will shine like it has been polished.)

Cook at 330º for 2 hours. Remember your oven temperature varies. It may help to buy an oven temperature gauge.

After cooling the cake on a rack and removing it from the pan, drizzle whiskey over the top of the cake. Don’t use too much. Be careful not to add more than ½ cup.