White Fruitcake
1 lb. butter
2 cups sugar
3 cups flour
1 lb. white raisins
6 eggs, separated. Set whites aside.
1 lb. pecans
2 oz. lemon extract – yes, don’t decrease!
8 oz. red candied cherries
8 oz. green candied cherries
4 oz. red candied pineapple
4 oz. green candied pineapple
Cut fruit pieces in half.
Cream butter and sugar together.
Add egg yokes, one at a time beating after each addition.
Add flour and mix well.
Add lemon extract and mix thoroughly.
Add fruit and pecans and mix.
Beat eggs whites until they stand in a soft, but not dry peak and fold into the batter.
Pour into a waxed paper lined tube pan and bake at 225 º for 1 1/2 hour.
Then increase the temperature to 300º until done – 25 to 30 minutes or longer if necessary.
Cool cake in pan on a rack.
Wrap in foil.
May be frozen without affecting the texture or the flavor.
Slice thin to serve.
Miss Alice Waugh gave the White Fruit Cake recipe to me.
This is an expensive and hard cake to make, but I have been making them for several years.
Applesauce Cornbread
1 1/4 cup yellow cornmeal
3/4 cup sifted all-purpose flour
1/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
3/4 cup milk
3/4 cup canned sweetened applesauce
1/4 cup margarine, melted
Preheat oven to 425º.
In a large mixing bowl, sift together cornmeal, flour, sugar, baking powder, salt and cinnamon.
Add egg, milk, applesauce and melted margarine.
Beat with rotary beater until smooth – about one minute.
Bake in an ungreased 8 inch square baking pan for 20 to 25 minutes or until golden brown on top, and knife inserted comes out clean.