Ella walker's white fruitcake

Yield: 12 servings

Measure Ingredient
1 pounds Butter, at room temperature
2 cups Granulated Sugar
10 Eggs
4 cups Flour, unsifted
1 teaspoon Mixed Pastry Spices *
½ teaspoon Mace
2 teaspoons Baking Powder
1 teaspoon Salt
2 Containers Glace Red
Cherries
(13 1/2 Oz Ea)
2 Containers Glace Green
Cherries
(13 1/2 Oz Ea)
2 Containers Candied Pineapple
(13 1/2 Oz Ea)
1 pounds White Raisins
½ pounds Currants
½ pounds Walnut Halves, shelled
1 cup Unsweetened Pineapple Juice
½ cup Light Corn Syrup
Additional Nuts And Cherries
For decorating

* Substitute a mixture of ground cinnamon, nutmeg, allspice and cloves.

* Preheat oven to 250 F. Line an 18 x 12 x 2-inch pan with 4 layers of brown paper. Grease the top layer and over it with a sheet of waxed paper. (The brown paper prevents burning over the long baking period.) You can also use 2 smaller pans.

1. Use an electric mixer and beat the butter and sugar together on low, then moderate, speed until light and fluffy. Add the eggs, one at a time, and beat after each addition. Batter should be well mixed.

2. In a large bowl, mix together the flour, spices, baking powder and salt. Work in the cherries, pineapple, raisins, currants and walnuts.

3. Add the flour mix to the butter mixture, and blend. Place in the prepared pan and bake for 2 hrs. Cool on a cake rack.

4. When cake has cooled enough to handle, cut it into 3- x 6-inch sections. Make the glaze by combining the pineapple juice and corn syrup and bring to a rolling boil. Brush sections with the glaze and decorate with nuts and cherries. When the glaze has cooled, and not before, wrap the sections in wax paper and then in foil. Store in tins. This cake will keep for a long time.

From the EVERGREEN STATE FAIR of Monroe, WA. Fair Dates: Late August for 11 days, ending on Labor Day.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-05-95 (159) Fido: Cooking

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