White Fruitcake

Directions

1. 1
   Grease a paper-lined springform tube pan with butter or margarine.
2. 2
   Cream butter well.
3. 3
   Add sugar gradually and beat until light and fluffy.
4. 4
   Beat eggs.
5. 5
   Add into creamed mixture, blending well.
6. 6
   Mix fruit and nuts with small portion of sifted flour.
7. 7
   Sift remaining flour and baking powder together.
8. 8
   Fold flour mixture into egg and butter mixture.
9. 9
   Add flavorings; mix well.
10. 10
    Fold in fruit and nuts.
11. 11
    Pour into prepared tube pan.
12. 12
    Place in a cold oven and bake at 250 degrees (125 C.) for 3 hours.
13. 13
    Cool in pan on cake rack.
14. 14
    When cool, wrap tightly in foil.
15. 15
    Store in canister 4 to 8 weeks.
16. 16
    Yield: 1 cake or 2 loaves
17. 17
    Note: May also be baked in two 9 x 5 x 3-inch loaf pans for 2 1/2 hours.