Recipe for cooking white fruit cake

Recipes from Norway, Sweden and Finland :: Scandinavian Desserts

From the kitchen of Martin James – Copenhagen, Denmark

Makes 1.

1 c. butter
1 c. sugar
6 eggs
1 1/2 (one and one-half) c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 c. white wine
1 c. dried apricots, chopped
1 c. dried figs, chopped
1 c. raisins
1 c. candied lemon peel, chopped
1/2 c. candied citron, chopped
2 c. shredded coconut meat
1/2 c. flour
2 tsp. rum
2 c. blanched almonds, chopped

Soften the butter, gradually add the sugar, creaming well. Add the eggs, one at a time, beating after each addition. Sift the 1 1/2 (one and one-half) c. of flour, baking powder and salt and add to the above mixture alternately with the 1/2 c. of wine. Beat well.

Combine all of the fruits and nuts and dredge the 1/2 c. of flour. With the rum add the fruits and nuts to the batter, blending well. Line 2 loaf pans (9 x 5 x 3) or 2 tube pans with brown paper. Pour the batter into the pans, filling about 2/3 full. Decorate with candied fruits or nuts if you wish. Bake about 2 1/2 hours in a slow oven, 275 degrees fahrenheit. (Place the baking pans in shallow pans 1/4 filled with water prevents the cakes from scorching on the bottom while they bake.)

Cool in pans on racks 20 to 1/2 an hour. Turn out. Remove brown paper. Return to racks and cool before storing.