Delicious White Fruitcake

For best flavor, we recommend making this traditional holiday cake two to three weeks in advance. MORE+ LESS-

By Pillsbury Kitchens

April 30, 2010

1 3/4

cups All Purpose or Unbleached Flour

cup sugar

1/2

teaspoon salt

1/2

teaspoon baking powder

1 1/2

cups margarine or butter, softened

tablespoon vanilla

tablespoon lemon extract

eggs

lb. (4 cups) pecan halves

lb. (2 cups) cut-up candied pineapple

3/4

lb. (1 1/2 cups) whole or cut-up candied cherries

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1

Heat oven to 300°F. Generously grease and lightly flour two 8x4-inch loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except pecans and fruits. Blend at low speed until moistened; beat 2 minutes at medium speed. Stir in pecans and fruits. Spoon batter into greased and floured pans.
2

Bake at 300°F. for 1 1/4 to 1 3/4 hours or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans; cool completely. Wrap tightly in plastic wrap or foil. Store in refrigerator up to 1 month or freeze up to 3 months.

Fruitcake can be wrapped in cheesecloth that has been soaked in brandy or fruit juice. Wrap with plastic wrap or foil. Store in refrigerator. Moisten cloth every 2 weeks.