White Fruit Cake - cooking recipe

Ingredients

1/2 lb. butter
1 1/2 c. sugar
6 eggs, separated
2 c. self-rising flour
1 box white raisins
1 1/4 lb. cherries (candied)
1 1/4 lb. pineapple (candied)
4 or 5 c. pecans
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. almond extract
1 c. flour (on fruit)

Preparation

Cut fruit and nuts into pieces (half cherry size); coat with flour and set aside.
Beat egg whites until stiff; set aside. Cream softened butter and sugar.
Add egg yolks and extracts. Beat until light and fluffy.
Add sifted flour and egg whites; mix well.
Pour over floured fruit and nuts and mix until all of fruit mixture is well covered.
Spoon into well-greased and floured Bundt or tube pan.
Bake at 250\u00b0 for 3 1/2 to 4 hours.
Put a pan of water on rack below cake for last hour of baking time.