White Fruitcake("Mom" Slate, 1970) Recipe

Name: White Fruitcake("Mom" Slate, 1970)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sugar; 3 c. sifted bread flour; 1 c. shortening (margarine, Crisco or butter); 5 eggs; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 c. sherry wine; 6 c. candied fruit; 1 pkg. raisins; 1 c. coarsely chopped nuts (all kinds)

Servings: persons

2 c. sugar
3 c. sifted bread flour
1 c. shortening (margarine, Crisco or butter)
5 eggs
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. sherry wine
6 c. candied fruit
1 pkg. raisins
1 c. coarsely chopped nuts (all kinds)

1
Stir first 6 ingredients thoroughly.
2
Then add sherry wine and stir thoroughly again.
3
Take candied fruit, raisins and nuts. Dredge with flour (to prevent settling).
4
Then place fruit, etc. into batter.
5
Mix with hands to distribute evenly throughout batter.
6
Place brown paper inside freely greased baking tins. Grease paper freely in addition to pans.
7
Bake at 275u00b0 approximately 3 hours until done.
8
When cold, wrap cakes with cloth which has been dampened in sherry wine.
9
Roll in Saran and aluminum foil.
10
Keep in cool place.

1295

kcal

Calories

Fat

252

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. sugar, 3 c. sifted bread flour, 1 c. shortening (margarine, Crisco or butter), 5 eggs, and more.

Yes, White Fruitcake("Mom" Slate, 1970) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

White Fruitcake("Mom" Slate, 1970)

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