White Fruitcake - cooking recipe

Ingredients

1 lb. butter
2 c. sugar
10 eggs
4 c. flour
1/2 tsp. salt (optional)
3/4 c. Port wine
1/2 lb. citron
1/2 lb. red cherries
1/2 lb. green cherries
3/8 lb. lemon peel
3/8 lb. orange peel
2 lb. white raisins
1 lb. candied pineapple
1 lb. pecan halves

Preparation

Soak the fruit mixture in wine overnight.
Cream butter and sugar.
Add beaten eggs, sifted flour and salt.
Then add fruit mixture and nuts.
Grease three loaf pans and line with heavy brown paper and a layer of waxed paper.
Bake in slow oven (250\u00b0) for 2 to 2 1/2 hours.
Temperature may be raised to 275\u00b0 during last half hour.
Place a pan of water on the bottom shelf of oven until last half hour of baking.