White Fruitcake

Name: White Fruitcake
Ingredients: 1 lb. butter; 2 c. sugar; 10 eggs; 4 c. flour; 1/2 tsp. salt (optional); 3/4 c. Port wine; 1/2 lb. citron; 1/2 lb. red cherries; 1/2 lb. green cherries; 3/8 lb. lemon peel; 3/8 lb. orange peel; 2 lb. white raisins; 1 lb. candied pineapple; 1 lb. pecan halves

14 ingredients

8 steps

Ingredients

1 lb. butter
2 c. sugar
10 eggs
4 c. flour
1/2 tsp. salt (optional)
3/4 c. Port wine
1/2 lb. citron
1/2 lb. red cherries
1/2 lb. green cherries
3/8 lb. lemon peel
3/8 lb. orange peel
2 lb. white raisins
1 lb. candied pineapple
1 lb. pecan halves

Directions

1

Soak the fruit mixture in wine overnight.
2

Cream butter and sugar.
3

Add beaten eggs, sifted flour and salt.
4

Then add fruit mixture and nuts.
5

Grease three loaf pans and line with heavy brown paper and a layer of waxed paper.
6

Bake in slow oven (250°) for 2 to 2 1/2 hours.
7

Temperature may be raised to 275° during last half hour.
8

Place a pan of water on the bottom shelf of oven until last half hour of baking.