White Christmas Fruitcake - cooking recipe

Ingredients

1 (15 oz.) pkg. golden seedless raisins
2 c. mixed candied citrus peel, cut in chunks
2 c. candied pineapple, cut in chunks
1 c. halved red candied cherries
1/2 c. halved green candied cherries
1 (6 3/4 oz.) can mixed nuts
4 1/2 c. sifted flour
1 c. shortening
1/4 c. butter
1 3/4 c. sugar
1/2 tsp. almond extract
1 1/2 tsp. baking powder
1 1/2 tsp. salt
3/4 c. pineapple juice
8 egg whites
1/2 tsp. cream of tartar

Preparation

Toss together raisins, peels, candied fruits and nuts with 1/2 of the flour.
Beat shortening and butter together.
Add sugar gradually.
Continue beating until light and fluffy.
Add almond extract.
Resift remaining 4 cups flour with baking powder and salt.
Add alternately with pineapple juice, beating well after each addition.
Stir in fruit mixture.
Sprinkle cream of tartar over egg whites.
Beat until stiff enough to hold peaks but not dry.
Fold into batter.
Spoon batter into 10-inch tube pan lined with well-greased and floured brown paper.
Bake in slow oven (300\u00b0) for 3 hours.
Place shallow pan of water on bottom of oven during baking.
When done, remove and cool on rack, pulling paper down from sides but leave attached.
When cooled, pull up paper around sides.
Overwrap in foil and store in cool place.
Makes a 5 pound cake.