White Fruitcake

Directions

1. 1
   Chop nuts and fruits into medium size pieces.
2. 2
   Dredge with part of the flour.
3. 3
   Cream butter with sugar until fluffy.
4. 4
   Beat eggs well; add sugar and butter.
5. 5
   Sift remaining flour and baking powder together.
6. 6
   Fold into eggs and butter.
7. 7
   Add flavorings to nut and fruit; mix.
8. 8
   Pour into greased paper lined tube pan (or 2- 9x5 loaf pans.)
9. 9
   Place in cold oven.
10. 10
    Bake at 250 degrees for 3 hours.
11. 11
    When done, take out of pan s) to cool or wire rack.
12. 12
    After cool, wrap a smooth, clean dish towel around cake.
13. 13
    Put into a plastic container that seals up well and pour 2-3 cups liquid (brandy or juice) over cake.
14. 14
    Put lid on and store in refrigerator.
15. 15
    Turn cake over every day so a different part of the cake is in the liquid.
16. 16
    If the towel seems to dry out, pour on more liquid.
17. 17
    After a week turn cake less frequently.
18. 18
    Don't even think about cutting it until it has ripened at least a month.
19. 19
    Yes, a month.