White Fruit Cake

Name: White Fruit Cake
Ingredients: 1/4 c. fruit juice; 1/2 lb. candied citron, chopped; 1/2 lb. whole candied cherries; 3/4 lb. orange and lemon peel, chopped; 2 lb. white raisins; 3/4 lb. candied pineapple, chopped; 1 lb. butter; 1 lb. sugar (2 c.); 10 eggs; 1 lb. flour, sifted (4 c.); 1 1/2 lb. whole pecans

11 ingredients

9 steps

Ingredients

1/4 c. fruit juice
1/2 lb. candied citron, chopped
1/2 lb. whole candied cherries
3/4 lb. orange and lemon peel, chopped
2 lb. white raisins
3/4 lb. candied pineapple, chopped
1 lb. butter
1 lb. sugar (2 c.)
10 eggs
1 lb. flour, sifted (4 c.)
1 1/2 lb. whole pecans

Directions

1

Prepare the fruit and soak in fruit juice while you're preparing the rest of the batter.
2

Cream the butter and add the sugar gradually.
3

Then add one egg at a time, beating well after each addition.
4

Add flour and mix well, then the nuts and fruit. Pour into three 9 1/4 x 3 1/4 x 2 1/4-inch loaf pans which have been buttered, lined with wax paper and buttered over the waxed paper.
5

Bake in a 275° to 300° oven for 2 to 2 1/4 hours.
6

Remove from pan immediately.
7

Cool on cake racks.
8

Wrap in foil.
9

Yields 8 pounds.