White Fruit Cake
A tender, light and delicately flavored fruitcake.
Servings
24mini loaves
Servings
24mini loaves
Ingredients
Instructions
  1. Marinate the first 7 ingredients overnight (I prefer to marinate for at least 24 hrs.) in 1 cup of Rum ( use your own preference as to the type of Rum). Preheat oven to 275 F. Line baking pans with parchment paper.
  2. Cream margarine with sugar. Add eggs one at a time, beating well after each addition. Add vanilla & lemon zest.
  3. Combine flour, baking powder & salt. Add gradually to creamed mixture, beating well. Fold in marinated fruit mixture. Carefully divide cake batter into 24 mini loaf pans or 4 – 9 x 5″ loaf pans.
  4. Bake for 1 hour for mini loaves & 2 hours for large loaves. Place a pan with 1/2 -inch of water in the bottom of oven while baking; checking periodically that it has not gone dry. If baking fruitcake in large loaves the temperature may be increased to 350 F. for the last 10-15 minutes. I found with the mini loaves it was best to bake them completely at 275 F. When cake tests done, remove from oven & place on cooling racks until thoroughly cooled.
  5. Wrap in Rum soaked cheesecloth & place in a tightly covered plastic container for a least one month before serving. Each week, check to see if you need to add more rum to the cheesecloth.
Recipe Notes
  • Total baked weight of fruit cake is 10 3/4 lbs or 4876 grams.
  • Yield equals either 4 – 9 x 5″ loaves or 24 mini loaves.
  • Just for some extra ‘Secrets for Perfect Fruitcake’ go to whatscookingamerica.net/Q-A/fruitcakesec.htm