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Receta Martha Washington White Fruitcake

Name: Martha Washington White Fruitcake
Ingredients: 1 1/2 c. candied cherries, halves; 1 c. candied pineapple chunks; 3/4 c. diced citron; 3/4 c. brandy; 3/4 c. soft butter; 3/4 c. sugar; 4 lrg Large eggs, separated; 2 c. sifted flour; 3/4 tsp mace; 1/2 tsp salt; 1/2 tsp baking pwdr; 1 c. toasted slivered almonds Brandy-sugar glaze Candied fruit for decoration

de Global Cookbook

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Ingredientes

1 1/2 c. candied cherries, halves
1 c. candied pineapple chunks
3/4 c. diced citron
3/4 c. brandy
3/4 c. soft butter
3/4 c. sugar
4 lrg Large eggs, separated
2 c. sifted flour
3/4 tsp mace
1/2 tsp salt
1/2 tsp baking pwdr
1 c. toasted slivered almonds Brandy-sugar glaze Candied fruit for decoration

Direcciones

Combine cherries, pineapple and citron with 1/2 c. brandy in a small bowl. Cover closely, and let stand overnight.
Cream butter with 1/2 c. sugar till light and fluffy.
Add in egg yolks, 1 at a time, beating well after each addition.
Resift flour with mace, salt and baking pwdr. Blend into creamed mix alternately with remaining 1/4 c. brandy, mixing well.
Stir in brandy-fruit mix and almonds.
Beat egg whites to soft peaks. Gradually beat in remaining 1/4 c. sugar, beating to a soft meringue. Fold into batter.
Turn into greased and paper-lined 9" tube pan.
Bake below oven center in slow oven, 300 degrees, about 1 hour 50 min, till cake test done.
Remove from oven.
Cold cake in pan on wire rack.
Wrap and store in cold place.
Serve plain or possibly spread top with brandy-sugar glaze and decorate with candied fruits.