White Fruitcake

In a medium-sized bowl combine candied cherries with 3 tablespoons brandy (more if you like), mix to combine and soak overnight.

The next day … Preheat oven to 300 F. In a large bowl cream butter and sugar; beat well. Add the egg yolks one at a time, beating after each addition. Add remaining brandy and flour and mix to combine.

In a separate bowl beat egg whites until stiff peaks form, then fold into the above mixture. Add all of the fruit and almonds and fold until integrated with the dough.

Bake in a parchment paper lined 10-inch tube pan at 300 F for nearly 4 hours, testing at 3 hours.

When done, remove it from the oven and let it rest in the pan until cool enough to handle.

Cook’s note: You can also bake in 6 mini loaf pans for 30 to 40 minutes or in one standard loaf pan for 1-1/2 hours. I wrap the mini loaves in foil to give to friends. The mini loaves also freeze very well and would be an excellent ending to your Easter dinner. I’ve been known to wrap one, put it in a far corner of the fridge and forget about it until 3-4 months go by, unwrap and it’s still really good.