White Fruit Cake - cooking recipe

Ingredients

1 lb. sugar (2 c.)
1 lb. plain flour (4 c., packed)
1/2 lb. butter
1 c. water
3 egg whites
2 tsp. baking powder
1 tsp. vanilla flavoring
1 tsp. lemon
1 lb. white raisins
1 lb. almonds, blanched and chopped
1 lb. mixed candied fruit
1/2 lb. candied red cherries
1/2 lb. candied pineapple

Preparation

Make cake batter as usual.
Sprinkle candied fruit, raisins and nuts with 1 cup flour and add to batter.
Bake in tube pan, loaf pans or other size pans.
Line pan with 2 thicknesses of brown paper; grease each thickness.
Bake at 300\u00b0 for approximately 2 hours in tube pan.
Other time vary depending on depth of pan.
Cake is best made 2 or 3 weeks before using.
After cool, wrap in cheese cloth soaked in pineapple juice and store in refrigerator or freezer until ready to use.