White Fruit Cake - cooking recipe

Ingredients

1 lb. candied cherries
1 lb. candied pineapple
1 lb. nuts (pecans)
1 lb. butter or margarine, softened
1 lb. confectioners sugar
12 eggs, separated
1 lb. (3 1/2 c.) plain flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. pure vanilla extract
1/2 c. orange juice

Preparation

Dice fruit and chop nuts; set aside.
In very large mixing bowl, cream butter and sugar until light and fluffy.
Add egg yolks and blend.
Sift dry ingredients and add to fruit and nuts. Blend.
Gradually add liquids.
Beat egg whites until stiff, but not dry.
Fold into batter.
Turn into lined and greased pan (large tube pan).
Bake until tests done.
Place a pan of hot water on rack underneath cake during baking period.
Cool 30 minutes before removing from pan.
Bake at 275\u00b0 for 2 hours and 15 minutes.
Makes 7 1/2 pound cake.