Ella Walker's White Fruitcake

Yield: 12 servings


  1 lb   Butter, at room temperature
  2 cup  Granulated Sugar
 10      Eggs
  4 cups Flour, unsifted
  1 tsp  Mixed Pastry Spices *
1/2 tsp  Mace
  2 tsp  Baking Powder
  1 tsp  Salt
  2 (13 1/2 Oz Ea) Containers Glace Red Cherries
  2 (13 1/2 Oz Ea) Containers Glace Green Cherries
  2 (13 1/2 Oz Ea) Containers Candied Pineapple 
  1 lb  White Raisins
1/2 lb  Currants
1/2 lb  Walnut Halves, shelled
  1 cup Unsweetened Pineapple Juice
1/2 cup Light Corn Syrup

Additional Nuts And Cherries For decorating

* Substitute a mixture of ground cinnamon, 
nutmeg, allspice and cloves. 

* Preheat oven to 250 F. Line an 18 x 12 x 
2-inch pan with 4 layers of brown paper. 

Grease the top layer and over it with a sheet 
of waxed paper. (The brown paper prevents 
burning over the long baking period.) 

You can also use 2 smaller pans. 

Use an electric mixer and beat the butter and 
sugar together on low, then moderate, speed 
until light and fluffy. 

Add the eggs, one at a time, and beat after 
each addition. 

Batter should be well mixed.

In a large bowl, mix together the flour, spices, 
baking powder and salt. 

Work in the cherries, pineapple, raisins, 
currants and walnuts.

Add the flour mix to the butter mixture, and blend. 

Place in the prepared pan and bake for 2 hrs. 

Cool on a cake rack.

When cake has cooled enough to handle, cut it 
into 3- x 6-inch sections. 

Make the glaze by combining the pineapple juice 
and corn syrup and bring to a rolling boil. 

Brush sections with the glaze and decorate with 
nuts and cherries. 

When the glaze has cooled, and not before, 
wrap the sections in wax paper and then in foil. 

Store in tins. 

This cake will keep for a long time. 


>From the EVERGREEN STATE FAIR of Monroe, WA. 

Recipe By : The County Fair Cookbook 
- ISBN 0-7868-6014-6 

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