Prairie Kitchen Sampler/E.Mae Fritz

Carrie's White Fruit Cake
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
16 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup white (golden) raisins 1 cup butter, for a whiter cake, use shortening 1-1/2 cups sugar
4 eggs 2 cups flour 1 teaspoon salt
1 teaspoon baking powder 1/4 cup pineapple juice 1-1/4 cups pineapple chunks or tidbits, drained and halved
1 cup sliced almonds



1 Preheat oven to 275 degrees F. Grease a 9 x 5 x 3-inch loaf pan. In a small bowl, "plump" raisins by covering with boiling water 5 minutes. Drain thoroughly on paper towels. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time. Beat well after each addition. In a small bowl, coat raisins and pineapple with 1/2 cup flour. Combine remaining flour, salt and baking powder and sift together 3 times. Add alternately with pineapple juice; start and end with dry ingredients. Beat well after each addition. Stir in almonds, raisins and pineapple. Stir gently until well-blended. Pour into prepared pan. Bake 1-1/2 hours or until cake tests done. Cool cake in pan 10 minutes before turning out onto cooling rack. Drizzle cooled cake with a thick powdered sugar icing.

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