White Fruit Cake(By Louise Hubbard, A Friend) - cooking recipe

Ingredients

1 lb. confectioners sugar
3/4 lb. butter
4 c. sifted flour
1 tsp. nutmeg
1 tsp. baking powder
1 tsp. salt
1 tsp. lemon flavoring
1 tsp. vanilla
6 eggs
1/2 lb. pecans, broken in small pieces
1/4 lb. blanched almonds
1/2 lb. candied cherries
2 lb. white raisins
1/4 lb. candied lemon peel
1/2 lb. pineapple
1/4 lb. shredded coconut

Preparation

Pour one cup light wine over fruits. Let stand overnight. Prepare tube cake pan.
Beat eggs until a lemon color.
Cream butter and sugar until fluffy.
Sift dry ingredients together twice.
Alternately beat flour and eggs into creamed mixture, beginning and ending with flour, using a wooden spoon and a strong arm, not an electric beater.
Stir all remaining ingredients into batter.
Bake 2 1/2 or 3 hours, depending on the size of the pan. Test by inserting a toothpick which should come out dry.
Cool in the pan on a rack.
For storage, wrap tightly in plastic paper and again in aluminum foil.
The cake keeps for months.