White Fruit Cake

Name: White Fruit Cake
Ingredients: 1 lb. sugar (2 c.); 1 lb. plain flour (4 c., packed); 1/2 lb. butter; 1 c. water; 3 egg whites; 2 tsp. baking powder; 1 tsp. vanilla flavoring; 1 tsp. lemon; 1 lb. white raisins; 1 lb. almonds, blanched and chopped; 1 lb. mixed candied fruit; 1/2 lb. candied red cherries; 1/2 lb. candied pineapple

13 ingredients

8 steps

Ingredients

1 lb. sugar (2 c.)
1 lb. plain flour (4 c., packed)
1/2 lb. butter
1 c. water
3 egg whites
2 tsp. baking powder
1 tsp. vanilla flavoring
1 tsp. lemon
1 lb. white raisins
1 lb. almonds, blanched and chopped
1 lb. mixed candied fruit
1/2 lb. candied red cherries
1/2 lb. candied pineapple

Directions

1

Make cake batter as usual.
2

Sprinkle candied fruit, raisins and nuts with 1 cup flour and add to batter.
3

Bake in tube pan, loaf pans or other size pans.
4

Line pan with 2 thicknesses of brown paper; grease each thickness.
5

Bake at 300° for approximately 2 hours in tube pan.
6

Other time vary depending on depth of pan.
7

Cake is best made 2 or 3 weeks before using.
8

After cool, wrap in cheese cloth soaked in pineapple juice and store in refrigerator or freezer until ready to use.