White Fruit Cake

• 1 lb. sugar (2 c.)
• 1 lb. plain flour (4 c., packed)
• 1/2 lb. butter
• 1 c. water
• 3 egg whites
• 2 tsp. baking powder
• 1 tsp. vanilla flavoring
• 1 tsp. lemon
• 1 lb. white raisins
• 1 lb. almonds, blanched and chopped
• 1 lb. mixed candied fruit
• 1/2 lb. candied red cherries
• 1/2 lb. candied pineapple

1. Make cake batter as usual.
2. Sprinkle candied fruit, raisins and nuts with 1 cup flour and add to batter.
3. Bake in tube pan, loaf pans or other size pans.
4. Line pan with 2 thicknesses of brown paper; grease each thickness.
5. Bake at 300u0b0 for approximately 2 hours in tube pan.
6. Other time vary depending on depth of pan.
7. Cake is best made 2 or 3 weeks before using.
8. After cool, wrap in cheese cloth soaked in pineapple juice and store in refrigerator or freezer until ready to use.

sugar, flour, butter, water, egg whites, baking powder, vanilla flavoring, lemon, white raisins, almonds, mixed candied fruit, candied red cherries, candied pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1030478 (may not work)