Ingredients: • 4 ounces whole candied red cherries • 4 ounces whole candied green cherries • 4 ounces golden raisins • 4 ounces candied pineapple • 4 ounces chopped walnuts • 2 cups all-purpose flour • 3/4 cup (1 1/2 sticks) butter • 1 cup sugar • 5 eggs • 1/2 teaspoon baking soda • 1/4 teaspoon salt • 1/4 teaspoon ground allspice

Directions: This recipe is one my mother simply called Irish White Fruitcake. Because it doesn’t involve soaking any of the fruit in dark liquids like whiskey, rum, Guinness, or brandy, it’s lighter in color, texture, and density. Preheat the oven to 300°F. Generously grease and flour a 10-inch tube or bundt pan. In a medium bowl, combine cherries, raisins, pineapple, and walnuts. Stir in 1/4 cup of the flour. Set aside. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs, one at a time, beating well and scraping the bowl after each addition. Combine remaining flour, baking soda, salt, and allspice. Gradually add flour mixture to butter mixture. Stir into the fruit mixture. Spoon into prepared pan and bake for 60 to 75 minutes, or until a skewer inserted into the center comes out clean. Cool 10 minutes. Invert pan onto a serving plate and cool completely. Slice and serve immediately, or wrap in plastic wrap, then in aluminum foil and refrigerate for 2 to 6 weeks. Serves 12 to 14.