White fruit cake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Whole eggs; separated | |
| 1 | pounds | Sugar |
| 1 | pounds | Margarine |
| 5 | cups | Flour; sifted |
| ½ | pounds | Coconut |
| ½ | pounds | Pecans |
| 1 | pounds | Walnuts |
| 1 | pounds | Candied pineapple |
| 1 | pack | White raisins |
| 2 | Jiggers whiskey | |
| 1 | Jigger vanilla extract | |
| 1 | pounds | Candied cherries; 1/2 red, 1/2 green |
Directions
Cream sugar, butter and the 12 egg yolks. Add flour (minus 1 cup) and mix with the creamed mixture. Flour the candied fruits, raisins and nuts with 1 cup of the flour and add to creamed mixture; mix well. Add whiskey and vanilla; mix well. Beat egg whites until stiff peaks form. Fold egg whites into creamed mixture and mix well. Pour batter in waxed, greased loaf pans (over ½ full). Bake at 300 degrees for 1 hour.
Recipe by: Mariella Resio
Posted to MC-Recipe Digest V1 #925 by Sewgoode@... on Nov 26, 1997