Creole Coconut White Fruit Cake
Cuisine: Creole, Southern
  • 2½ cups all purpose flour
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. nutmeg
  • ½ tsp. cardamom
  • 1 cup butter
  • 2 cups sugar
  • 6 large eggs, separated
  • ½ cup sour cream thinned with 2 tablespoons of water
  • 1 small apple, peeled, cored and grated
  • 2 tsps. vanilla extract
  • 2 tsps. coconut extract
  • 1 tsp. almond extract
  • 1 cup toasted chopped almonds (or walnuts or macadamias)
  • 1 cup toasted coconut (can be grated or flaked, sweetened or not)
  • 1 cup candied ginger snipped into small pieces
  • 2 cups golden raisins
  • 1 cup glazed cherries (red or green)
  • 1 cup candied pineapple tidbits
  • 1 cup dried apricots, slivered
  • rind of one large orange, slivered (abt. ½ cup)
  1. Day before prep:
  2. Toast the almonds and coconut on separate cookie sheets in a very slow oven (about 250) till lightly browned.
  3. Slice the orange rind into strips being careful not to pick up too much of the white pith. Put in a pan with boiling water for a minute or so. Drain and fill pan again with water. Let it come to a boil again for a minute then drain. This gets rid of the bitterness.
  4. Now put the orange strips, raisins, and apricots into a bowl and fill to the top with bourbon (or other booze of your choice). Cover and let soak overnight in the fridge.
  5. Day of:
  6. Grease and flour 10' tube pan. Or grease and line with parchment 1.5 quart loaf pans that have been greased.
  7. Preheat oven to 325.
  8. Combine and sift flour, baking powder, salt, and spices. Set aside.
  9. Cream butter and sugar well, then add yolks one at a time beating well after each.
  10. Add the extracts.
  11. Now alternate adding the flour mixture and the sour cream. Beat until completely combined, but don't overbeat.
  12. Beat the egg whites till they hold a peak. Now fold into the batter until completely mixed.
  13. Stir in grated apple.
  14. Drain the raisins & apricots.
  15. Add the raisins, apricots, coconut, pineapple, orange rind, ginger and almonds to the batter. Make sure the goodies are well distributed. Use your hands and get down in there if necessary.
  16. Fill pan about ⅔rds full and cook till a toothpick comes out clean. If you make this in a tube pan it will take at least 2 hours. If you use loaf pans it will be about 1.5 hours.
Recipe by The FrangloSaxon Cooks at