White Fruit Cake

12 ingredients
8 steps

Ingredients

  • 1/2 lb. butter
  • 1 1/2 c. sugar
  • 6 eggs, separated
  • 2 c. self-rising flour
  • 1 box white raisins
  • 1 1/4 lb. cherries (candied)
  • 1 1/4 lb. pineapple (candied)
  • 4 or 5 c. pecans
  • 1 tsp. vanilla extract
  • 1 tsp. lemon extract
  • 1 tsp. almond extract
  • 1 c. flour (on fruit)

Directions

  1. 1
    Cut fruit and nuts into pieces (half cherry size); coat with flour and set aside.
  2. 2
    Beat egg whites until stiff; set aside. Cream softened butter and sugar.
  3. 3
    Add egg yolks and extracts. Beat until light and fluffy.
  4. 4
    Add sifted flour and egg whites; mix well.
  5. 5
    Pour over floured fruit and nuts and mix until all of fruit mixture is well covered.
  6. 6
    Spoon into well-greased and floured Bundt or tube pan.
  7. 7
    Bake at 250° for 3 1/2 to 4 hours.
  8. 8
    Put a pan of water on rack below cake for last hour of baking time.

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