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White Fruit Cake

  • 1 heaping cup white sugar
  • 1/2 c butter
  • 4 egg yolks
  • 1 ts vanilla
  • 1/2 ts nutmeg
  • 1/2 pound glaceed cherries
  • 1/2 pound pineapple
  • 3/4 c almonds
  • 1/2 c minced peel
  • 1/4 c milk
  • 2-3/4 c flour
  • 1 ts baking powder
  • 2 pounds white sultana raisins
  • 3/4 c walnuts or pecans
  • 1 c shredded coconut
  • 4 egg whites beaten

Cream butter and sugar. Add egg yolks, nutmeg and vanilla; mix til creamy again. Add flour mixed with baking powder, followed by milk. Mix well. Start adding fruit and nuts, stirring as you go. I've broken many a wooden spoon on this one, but trust me it's worth it. Once all the fruits and nuts have been mixed, gently fold in beaten egg whites. Do not overmix. Pour into greased and floured pans. One batch will do 1 large fruit cake or several small ones. I usually double the recipe and make many small cakes in the aluminum disposable cake pans to give as gifts. Bake in a slow oven (325F) til golden brown and a toothpick inserted in the centre comes out clean, about an hour. Caution, baking time will vary widely depending on what size pan you are baking in and how many are in the oven at a time. Keep an eye on the first batch and be sure to only bake like sizes in the same batch.

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