White Fruit Cake - cooking recipe

Ingredients

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

Preparation

Dice fruits and coarsely chop nuts; set aside.
In a large mixing bowl cream butter and sugar until light and fluffy.
Add eggs yolks and beat well.
Sift together flour, baking powder and salt.
Add to fruit nut mixture; toss to coat.
Add to butter mixture; blend with wooden spoon.
Gradually stir in vanilla extract and orange juice.
Beat egg whites until stiff but not dry. Fold into batter.
Turn batter into 2 well-greased 8-inch tube pans, lined on the bottom with waxed or heavy brown paper.
Bake in a preheated very slow oven (275\u00b0) for 2 hours and 15 minutes or until a cake tester inserted into center comes out clean.
Place a pan of hot water on rack underneath cake during baking period.
If desired, turn batter into seven well-greased and lined 4 1/2 x 2 1/2-inch loaf pans.
Bake in a preheated very slow oven (275\u00b0) for 1 hour or until a cake tester inserted into center comes out clean. Cool cakes in pans on rack 1/2 hour.
Remove from pans.
Peel off paper and cool completely.
Yield:
2 (8 inch) cakes or 7 (4-inch) loaves.
Makes 7 1/2 pounds of fruit cake.