White Fruitcake - cooking recipe

Ingredients

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups golden raisins
1 cup dried apricot, quartered
1 cup crystallized ginger
1 cup canned pineapple chunk, drained, quartered
1 cup blanched almond, coarsely chopped (toasted)
1 cup walnuts, coarsely chopped (toasted)
1 cup butter, room temperature
1 cup sugar
5 eggs
2 teaspoons lemon zest, freshly grated
2 teaspoons freshly grated orange zest
1 tablespoon vanilla extract
1 teaspoon almond extract
1 teaspoon orange extract

Preparation

Preheat oven to 270\u00b0F.
Line three 4 1/2 x 8 1/2 inch loaf pans with parchment; generously butter paper.
Sift flour, baking powder and salt into large bowl.
Stir with fork to blend.
Add apricots, ginger, raisins, pineapple, almonds and walnuts and toss gently to coat.
Cream butter and sugar in another bowl until light and fluffy.
Beating by hand, gradually add fruit mixture, alternately with eggs, one at a time, beating vigorously after each addition.
Blend in peels and vanilla and extracts.
Divide batter evenly among pans.
Bake until a tester comes out clean, about 2 hours.
Cool 30 minutes.
Turn out.
Peel off paper and cool completely.