Kresge'S Fruitcake.

• 1 cup butter
• 1 1/2 cups white sugar
• 5 large eggs, separated
• 1 cup milk
• 3/4 cup blanched almond
• 1 cup mixed peel, diced
• 1 1/4 cups glace cherries
• 3 cups white raisins
• 3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons lemon extract

1. Line 2 loaf pans with well greased brown paper or foil, shiny side down. (9 x 5 x 3 inches).
2. Preheat oven to 275u0b0F.
3. Cream butter and sugar together for five minutes.
4. Stir in beaten egg yolks. Stir in milk; mix well.
5. Chop the almonds and the fruits. Mix together and then stir into creamed mixture.
6. Sift together dry ingredients and stir into creamed mixture, combining well.
7. Beat egg whites until stiff, but not dry. Fold into cake batter along with the lemon extract.
8. Pour batter into prepared pans.
9. Bake until cake tests done, using a skewer. (About 1 hour).
10. Allow to rest on rack and cool to warm before removing from pans.

butter, white sugar, eggs, milk, blanched almond, mixed peel, glace cherries, white raisins, flour, salt, baking powder, lemon

Taken from www.food.com/recipe/kresges-fruitcake-144202 (may not work)