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Palmetto Cake

Palmetto Cake

Serves: 30-40

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2 cups (4 sticks) unsalted butter
5 cups confectioners' sugar
1 tablespoon vanilla extract
12 eggs, separated
3 cups all-purpose flour
2 pounds citron (can substitute mixed candied fruits)
8 cups grated coconut, sweetened or unsweetened (1 medium coconut yields 4 cups freshly grated coconut)


Heat oven to 350 degrees. Grease and flour a 10-inch tube cake pan and an 8-inch loaf pan, or line with parchment paper.

In a large mixing bowl, cream butter. Gradually add sugar, beating until light and fluffy. Stir in vanilla. Add yolks and 2 3/4 cups flour alternately to creamed mixture.

In a medium mixing bowl, dredge citron with 1/4 cup flour. Add coconut. Stir citron mixture into batter.

In a large bowl, beat egg whites until stiff and then fold into batter. Spoon batter into prepared pans.

Bake in tube pan for about 2 hours, 15 minutes, and the loaf pan for about 1 hour, 45 minutes, or until wooden pick inserted in centers comes out clean. Cool cakes in pans for 10 minutes, remove and serve.


Per serving (based on 40): 284 calories (percent of calories from fat, 50), 4 grams protein, 32 grams carbohydrates, 2 grams fiber, 16 grams fat (11 grams saturated), 88 milligrams cholesterol, 37 milligrams sodium.

About the recipe

This gigantic tube cake is a cross between a wonderful poundcake and a fruitcake --- dense with candied fruits, but no nuts.

Because of its tremendous volume, we recommend dividing the batter between two pans, such as a tube pan and a loaf pan. (Allow about 2 1/2 hours baking time if baked in one pan.)

Recipe courtesy of Sarah Hansen.