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A few years ago, my mother had gotten a holiday issue of Women's World with a recipe in it for a White Fruitcake that was to die for! If anyone still has that issue/recipe and could forward it me that would be awesome! She made it for my birthday and I would LOVE to have it again this year. Thanks for any help! Happy Holidays to all!It looked like a regular cake.....round, 2 layers, frosted......but inside it was a fruitcake.


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INGREDIENTS 455 g butter480 g sugar8 eggs, separated55 g candied citron peel55 g candied orange peel145 g dried currants170 g candied pineapple chunks435 g golden raisins250 g candied cherries430 g pecans, chopped375 g sifted all-purpose flour120 ml orange juiceDIRECTIONSChop pineapple, raisins, and cherries. Combine chopped fruit with currants, peel, and citron; soak in orange juice overnight.Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5 x 9 inch loaf pan and two 3 x 8 inch loaf pans with parchment or doubled waxed paper.In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and nuts. Mix in sifted flour.In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.

Rob M

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I hope this one is what you are looking for. Golden Fruit Cake For the cake175g (6oz) dried apricots, chopped6 tbsp whisky or brandy225g (8oz) butter225g (8oz) light muscovado sugarGrated rind and juice of 1 lemonGrated rind and juice of 1 orange50g (2oz) ground almonds4 medium eggs225g (8oz) plain flourPinch of salt175g (6oz) multi-coloured glacé cherries, chopped110g (4oz) glacé pineapple, coarsely chopped110g (4oz) candied peel, coarsely chopped50g (2oz) candied mango or papaya110g (4oz) stem or crystallised ginger, finely chopped110g (4oz) walnuts, roughly choppedFor the icing2 egg whites450g (1lb) golden icing sugar, sifted1-2 tbsp lemon juiceFor the decoration110g (4oz) physalis (Cape gooseberries)110g (4oz) golden granulated sugar2 tbsp waterPre-heat oven to 150ºC/300ºF/Gas Mark 2.Butter a 23cm (9in) round cake tin and line with a double thickness of buttered greaseproof paper or non-stick baking parchment. Soak the apricots in the whisky or brandy for at least 4 hours or overnight.Cream the butter and sugar with the lemon and orange rinds until light and fluffy, then stir in the almonds.Whisk the eggs until pale and thick, then gradually whisk into the creamed mixture until well combined.Sift the flour and salt into the bowl and gently fold into the main mixture with a metal spoon. Stir in the lemon and orange juices, soaked apricots, the candied fruits, ginger and the walnuts.Spoon into the prepared tin and make a slight hollow in the centre. Bake just below the centre of the oven for 21⁄2 hours, then cover the cake loosely with foil and reduce the heat to 140ºC/275ºF/Gas Mark 1 and bake for another 11⁄2-2 hours. The cake will be cooked through when a skewer inserted in the middle comes out clean.Leave the cake in the tin to cool, then turn out and wrap in greaseproof paper and tin foil and store in a dry, cool (not cold) place for up to three weeks.For the icing: whisk the egg whites until frothy and gradually stir in about two-thirds of the golden icing sugar, beating well. Beat in the lemon juice and the rest of the icing sugar until the icing is thick and forms soft peaks. Spoon onto the cold cake and spread roughly into shallow peaks with a palette knife to resemble snow. Leave to set in a cool place.For the decoration: up to 2 hours before serving the cake, fold back the papery leaves of the physalis to reveal the yellow fruit. Place the golden granulated sugar in a pan with the water and heat until the sugar has dissolved completely. Boil for 2-3 minutes and remove from the heat.Carefully dip the physalis into the hot caramel and place on a cold surface to set, but don't chill them.Store the cake in an airtight tin for up to three weeks.Serves 6-8