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White Fruitcake

christmas

3 cups flaked coconut
2 1/2 cups golden raisins
1 cup mixed red and green glacé cherries
1 cup dried apricots; cut in thin strips
1 cup coarsely chopped pitted dates
1 cup halved brazil nuts
1/2 cup sliced green and yellow candied pin
1/4 cup brandy or sherry
2 tablespoons finely chopped crystallized ginger
1 each grated rind of large lemon
1 cup butter
1 1/2 cups granulated sugar
6 eggs
1/3 cup crushed pineapple (undrained)
1/3 cup milk
1/2 teaspoon almond extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon mace
1 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons corn syrup
1 tablespoon lemon juice

Grease two 9- x 5-inch and one 5-3/4- x 3-1/4-inch loaf pans; line with greased brown paper Set aside. While oven is preheating, place shallow pan of water on bottom rack of oven. In large bowl combine coconut and raisins. Reserve 7 cherries for garnish Halve remaining cherries; add to bowl. Mix in apricots, dates, nuts, candied pineapple, brandy, ginger and lemon rind. In bowl, beat butter until creamy. Gradually beat in sugar uncoil light and fluffy. Add eggs, one at a time, beating well after each addition.. Combine crushed pineapple, milk and almond extract. Stir together flour, baking powder, mace, nutmeg and salt. Stir flour mixture into butter mixture alternately with milk mixture, blending wed} after each addition. Add batter to fruit mixture; mix well. Spoon into prepared pans. Bake in 275°F oven for 1 to 1-1/2 hours for small cake and about 2 hours for large cakes or until firm and golden-brown on top and tester inserted in centre comes out clean. Cut reserved cherries into slivers; arrange on top of cakes. In small saucepan, cook corn syrup with lemon juice, stirring over medium-low heat, just until blended. Brush syrup over cakes while still warm. Let cool completely in pans on racks. Wrap in foil. Store in airtight containers in cool dry place for 3 days(to mature) or up to 6 weeks, or - Freeze for up to 4 months.

Contributor: Canadian Living - October, 1988

Yield: 3 cakes

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