White Fruitcake - cooking recipe

Ingredients

2 lb. white raisins, chopped
2 c. orange juice
4 1/2 c. cake flour, sifted
1/4 tsp. baking powder
1/2 tsp. salt
1 lb. candied cherries, diced
1 lb. candied pineapple, diced
1/2 lb. preserved citron, diced
1/4 lb. candied lemon peel, diced
1/4 lb. candied orange peel, diced
1 lb. almonds, blanched and slivered
2 c. butter or margarine
2 1/4 c. sugar
8 to 10 medium eggs
1 fresh coconut, grated or shredded

Preparation

Wash raisins; chop.
Combine with 1 cup orange juice; let stand overnight.
Save 1 1/2 cups flour to mix with candied fruit and nuts.
Sift remaining 3 cups flour with baking powder and salt.
Mix candied fruit and nuts with reserved 1 1/2 cups flour. Cream butter.
Add sugar; beat well.
Add eggs, one at a time, beating well after each addition.
Gradually add dry ingredients, beating after each addition.
Add coconut, floured fruit and nuts, raisins and remaining orange juice; beat well.
Divide batter evenly into 2 well-greased 9 or 10-inch tube pans (loaf pans).
Bake in a very slow oven (250\u00b0) for about 2 1/2 hours, or until done.