White Fruit Cake

• 1 lb. butter
• 1 lb. all-purpose flour
• 1 lb. light colored figs, chopped
• 1/2 lb. chopped citron
• 1 lb. black walnuts
• 1/2 lb. glazed pineapple
• 1 lb. sugar
• 1 big c. fresh coconut, chopped using medium knife
• 1 box or glass of chopped lemon peel
• 1 lb. or 10 big eggs
• 1 lb. white raisins
• 1/2 lb. candied cherries (red and green)

1. Cream
2. sugar
3. and butter until fluffy; add eggs one at a time, beating well after each egg is added.
4. Sift flour first, then weigh;
5. add
6. flour
7. after
8. using
9. all the eggs.
10. Dust the fruit with 1/4 cup floured fruit last, small amount at a time, mixing well
11. after
12. each addition.
13. Bake in a tube pan or loaf pans at 250u0b0 for 2 1/2 hours.
14. This recipe makes about 8 pounds of cooked fruit cake.

butter, allpurpose flour, light colored figs, citron, black walnuts, pineapple, sugar, fresh coconut, glass, eggs, white raisins, candied cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503843 (may not work)