White Fruit Cake 2
Ingredients
1-1/2 C. butter (3/4th warmed)
2-1/2 C. white sugar
1-1/2 C. sour milk (I use sour half and half or evaporated milk soured with one tsp. of white vinegar)
1 tsp. soda
4 eggs
2 C. ground coconut
1/2 tsp. salt
1 tsp. vanilla
2 pounds white raisins
1 pound of mixed peels
1 C. chopped dried apricots
1 C. diced orange peel
1 tsp. orange extract
5 C. white flour (divided)
Cooking Instructions
Mix as any cake. Mix flour with mixed fruit, using 2 C. of the total of 5 C.. In large bowl, combine fruits; combine flour, salt and baking soda and sift over fruit mixture; toss until fruits are well coated. Mix floured fruit with other batter. Use heavy non-stick tub pan or bundt pan 10 by 4 inches deep, well greased and floured. Turn into prepared pan and bake 3 hours in 300-degree oven. Test for doneness by inserting toothpick in center of cake. Makes two cakes. Cakes bake best if you place a small pan of water in the bottom of the oven. This keeps the cake from drying out. Cake batter can also be divided into loaf pans, small or large, adjust baking time. Before baking, I decorate the top of the cake with blanched almonds. Cool cake in pan on rack, remove and when cold, wrap with cloth soaked in brandy or bourbon, then in foil. Store in tightly covered container, preferably for several weeks to ripen. Keep brandy cloth moist. The cake is also excellent without the brandy, depending on taste.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)