Desserts Recipes - Tennessee White Fruit Cake Recipe

Ingredients

Serves 10-12

• 1 large coconut (grated)

• 450g/1lb candied pineapple (chopped)

• 450g/1lb sultanas (chopped)

• 450g/1lb red glace cherries (chopped)

• 250g/9oz green glace cherries (chopped)

• 250g/9oz candied citron peel (chopped)

• 500g/1lb 2oz ground almonds

• 450g/1lb ground pecans

• 350g/12oz flour

• 500g/1lb 2oz caster sugar

• 350g/12oz butter

• 7 eggs

• 75ml/3fl oz buttermilk

• 1/2 teaspoon bicarbonate of soda

• Pinch of salt

• 200ml/7fl oz whisky

• Juice of 1 large orange

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Method:

1. Preheat the oven to 140°C/275°F/Gas mark 1. Butter a 23cm/9in cake tin and line it with 2 layers of buttered baking parchment.

2. Dredge the coconut, fruit and ground nuts with 225g/8oz flour.

3. Cream the sugar, and butter together until the mixture is pale and fluffy and beat in the eggs, one at a time. Mix well after each addition.

4. Beat in the buttermilk, bicarbonate of soda, salt and the remaining flour and mix well.

5. Add the whisky and orange juice and stir well. Lastly, fold in the fruit and nuts.

6. Pour the cake mixture to within 5cm/2in of the top and place 2 layers of   baking parchment over the top.

7. Bake in the oven for 3 hours. For the last hour of baking remove the parchment.