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Makeover White Fruitcake

This recipe has been passed down through the generations. I remember my mother making this every Christmas, and it just wouldn’t be Christmas in our home without it. But it’s in dire need of a makeover. —Judy Grebetz, Racine, Wisconsin

20 ServingsPrep: 20 min. + standing Bake: 1-1/2 hours + cooling

Ingredients

3/4 cup red candied cherries
3/4 cup green candied cherries
1-1/4 cups brandy, divided
6 eggs, separated
2 egg whites
1/2 cup butter, softened
1-1/2 cups sugar
4 cups all-purpose flour
1/2 cup unsweetened applesauce
1-1/2 cups sliced almonds
1-1/2 cups golden raisins
3/4 cup flaked coconut

Directions

In a small bowl, combine cherries and 1/4 cup brandy; let stand
overnight. Place eight egg whites in a large bowl; let stand at room
temperature for 30 minutes.
In a large bowl, cream butter and sugar until well blended. Add egg
yolks, one at a time, beating well after each addition. Beat in
remaining brandy. Gradually add flour to creamed mixture alternately
with applesauce.
With clean beaters, beat egg whites until stiff peaks form; fold into
batter. Fold in the cherry mixture, almonds, raisins and coconut.
Gently spoon into a 10-in. tube pan with removable bottom coated

2 of 2

Makeover White Fruitcake (continued)

Directions (continued)

with cooking spray. Bake at 300° for 1-1/2 to 1-3/4 hours or
until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool
completely. Yield: 20 servings.

Nutrition Facts: 1 slice equals 352 calories, 11 g fat (5 g saturated fat), 75 mg cholesterol, 80 mg sodium, 56 g carbohydrate, 2 g fiber, 7 g protein.