Sunday, December 1, 2013

December Already!

My last post mentioned The Remedy knitting.  Now, there will be a rippit, rippit noise from The Remedy.  Thanksgiving chatting and TV watching were detrimental to knitting so I will take it back to the half-point lifeline and reknit.

Since it is December it is time for some Christmas baking.  A couple of years ago I posted my dad's favorite dark, moist fruitcake.  My favorite is a lighter fruitcake that is delicious with the candied fruit but I like it too with dried fruit.  It is open to a bit of adaptation and should taste just as yummy any way it is prepared.

White Fruit Cake
Makes 2 loaves.
Oven - 275 deg 

1 lb butter
1 lb sugar (2 cups)
1 lb flour (4 cups)
1 lb pecans
1 lb white raisins
1 lb candied red & green cherries
6 eggs - separated - beaten
1 1/2 oz bottle lemon extract 

Cream butter & sugar, add egg yolks.  Mix and add fruit & nuts alternately with flour.  Add lemon extract & fold in egg whites.  Line loaf pans with wax paper.  No greasing necessary. 

Bake 2 hours. 
After the cakes cool, you can wrap them in foil to season, store in refrigerator or freezer.  I like to wrap the cakes in cheesecloth, sprinkle on some wine or cider, then wrap in foil and place in the refrigerator. 


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