I've never made this particular cake but I love this cookbook. I've been using it since 1969. Some of my favorite recipes are: Roast leg of lamb with juniper berries, Rack of lamb Jacqueline, and Boeuf Miroton (a wonderful dish for leftover roast beef)

Ingredients

  • 1 1/4 cups candied fruits
  • 3/4 cup raisins
  • 1 ounce dark rum
  • 1 1/4 cups butter, room temp.
  • 1 1/2 cups sugar
  • 3 whole eggs
  • 2 egg yolks
  • 1 1/2 cups sifted flour
  • 4 egg whites

Directions

1. Mix fruits and raisins with the rum and allow to soak overnight.

2. Preheat oven to 325*F.

3. Soften the butter in a large mixing bowl and gradually blend in the sugar. One by one, mix in the 3 eggs and 2 yolks.

4. Mix the flour with the rum-soaked fruits and add this to the butter mixture.

5. whip the egg whites very stiff and fold in.

6. Line 2 9x5x3-inch loaf pans with parchment paper. divide the batter evenly. Bake until toothpick comes out clean, about 45 minutes. Halfway through the baking, use a knife to make a slit in the middle of the cake.


Serves 15 to 20

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Submitted 6/13/05.
Source: The White House Chef Cookbook
Submitted By: Jan Larson
kenenjan@santacruz.k12.ca.us
French Fruitcake