White Fruit Cake recipe

3 servings

2 cups butter

4 cups confectioners' sugar

8 eggs, separated

2 ounces candied citron peel

2 ounces candied orange peel

1 cup dried currants

1 1/2 cups candied pineapple chunks

3 cups golden raisins

1 1/2 cups candied cherries

4 cups pecans, chopped

3 cups sifted all-purpose flour

1/2 cup orange juice

Chop pineapple, raisins, and cherries.

Combine chopped fruit with currants, peel, and citron; soak in orange juice overnight.

Preheat oven to 275 degrees F (135 degrees C).

Place a small pan of water in the oven.

Line one 5 x 9 inch loaf pan and two 3 x 8 inch loaf pans with parchment or doubled waxed paper.

In a large bowl, cream butter and confectioner's sugar.

Stir in beaten egg yolks.

Stir in fruit, juice, and nuts.

Mix in sifted flour.

In a clean bowl, beat the egg whites to peaks.

Fold into batter.

Fill pans 2/3 full.

Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.