White Fruit Cake

Directions

1. 1
   Dice fruits and coarsely chop nuts; set aside.
2. 2
   In a large mixing bowl cream butter and sugar until light and fluffy.
3. 3
   Add eggs yolks and beat well.
4. 4
   Sift together flour, baking powder and salt.
5. 5
   Add to fruit nut mixture; toss to coat.
6. 6
   Add to butter mixture; blend with wooden spoon.
7. 7
   Gradually stir in vanilla extract and orange juice.
8. 8
   Beat egg whites until stiff but not dry. Fold into batter.
9. 9
   Turn batter into 2 well-greased 8-inch tube pans, lined on the bottom with waxed or heavy brown paper.
10. 10
    Bake in a preheated very slow oven (275°) for 2 hours and 15 minutes or until a cake tester inserted into center comes out clean.
11. 11
    Place a pan of hot water on rack underneath cake during baking period.
12. 12
    If desired, turn batter into seven well-greased and lined 4 1/2 x 2 1/2-inch loaf pans.
13. 13
    Bake in a preheated very slow oven (275°) for 1 hour or until a cake tester inserted into center comes out clean. Cool cakes in pans on rack 1/2 hour.
14. 14
    Remove from pans.
15. 15
    Peel off paper and cool completely.
16. 16
    Yield:
17. 17
    2 (8 inch) cakes or 7 (4-inch) loaves.
18. 18
    Makes 7 1/2 pounds of fruit cake.