Ingredients
White Christmas Cake
1 cup butter
2 cups white sugar
6 eggs
1/2 lb citron peel
1/4 c fruit juice (drained pineapple juice may be used)
1 tsp vanilla
1/2 tsp almond extract
4 tsp baking powder
2 3/4 cups flour
1 1/2 lb almonds
1 lb bleached raisins
1/2 lb red glazed cherries
1/2 lb green glazed cherries
1 tin crushed pineapple, drained
1 lb shredded coconut
Candy Plate
Apprx. 40 hard sugar candies in various colours
Method
Cake
- Preheat oven to 250˚F. Line cake pans with parchment paper. Place a pan of water in oven, beneath where the cake pan will sit.
- Cream butter and sugar very well, until mixture is light and fluffy. Beat in eggs. Add citron peel, fruit juice, vanilla, and almond extract.
- Sift together flour and baking powder. Slowly add to wet ingredients, mixing well to combine.
- Fold almonds, fruit, and coconut into the batter until well combined.
- Bake until cakes are golden and a cake tester inserted into the centre of the cake comes out clean, about 2 hours.
- Optional: Coat cakes in melted white chocolate and top with coconut.
Candy Plate
- Preheat oven to 350˚F. Line springform pan with wax paper.
- Unwrap candies and place them on wax paper, in desired colour design. Leave apprx. 1/4” between candies.
- Bake for 8 min., watch closely.
- Remove from oven and cool on cooling rack.
Yield 3 loaves