Moist White Fruitcake

• Produce

  • 1 cup Apricots, dry
  • 1/4 cup Candied papaya
  • 1/4 cup Candied pineapple
  • 1/2 cup Cranberries, dry
  • 1 cup Raisins

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/4 cup Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter
  • 4 oz Cottage cheese

• Beer, Wine & Liquor

  • 2 tbsp Rum

Found on kitchennostalgia.com

Description

Directions

• Soak dry cranberries, pineapple, papaya, raisins and apricots in water for an hour, or boil them for about 10 minutes. Drain and let cook to room temperature.
• Combine flour in baking powder and set aside.
• In a large bowl, mix together butter, sugar, cottage cheese, vanilla extract and rum until fluffy.
• Add eggs, one by one.
• Add drained fruits and stir to combine.
• Fold in flour mixture.
• Transfer the dough to a greased and floured half round loaf pan. Bake in preheated 325 F (160 C) oven for about 1 hour or until skewer inserted in the center of the cake comes out clean.