White Fruit Cake - cooking recipe

Ingredients
    1 lb. butter
    2 1/2 c. sugar
    6 eggs, separated and whites beaten until stiff
    4 c. flour
    3 c. pecans
    1 lb. candied pineapple
    1 lb. candied red cherries
    1 box white raisins
    1 (1 oz.) bottle orange extract
Preparation
    Beat egg whites until stiff; refrigerate.
    Cream butter and sugar.
    Add well beaten egg yolks.
    Alternately add 2 cups flour and extract.
    Dredge fruit, nuts and raisins in remaining flour. Add to batter.
    Fold in beaten egg whites.
    Bake at 250\u00b0 for about 5 hours in large tube pan.
    Place a pan of water on the bottom of oven rack.
    Remove from pan when completely cool.
    Wrap tightly with foil and store in the refrigerator.

Leave a comment