White Fruitcake

• 2 lb. white raisins, chopped
• 2 c. orange juice
• 4 1/2 c. cake flour, sifted
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1 lb. candied cherries, diced
• 1 lb. candied pineapple, diced
• 1/2 lb. preserved citron, diced
• 1/4 lb. candied lemon peel, diced
• 1/4 lb. candied orange peel, diced
• 1 lb. almonds, blanched and slivered
• 2 c. butter or margarine
• 2 1/4 c. sugar
• 8 to 10 medium eggs
• 1 fresh coconut, grated or shredded

1. Wash raisins; chop.
2. Combine with 1 cup orange juice; let stand overnight.
3. Save 1 1/2 cups flour to mix with candied fruit and nuts.
4. Sift remaining 3 cups flour with baking powder and salt.
5. Mix candied fruit and nuts with reserved 1 1/2 cups flour. Cream butter.
6. Add sugar; beat well.
7. Add eggs, one at a time, beating well after each addition.
8. Gradually add dry ingredients, beating after each addition.
9. Add coconut, floured fruit and nuts, raisins and remaining orange juice; beat well.
10. Divide batter evenly into 2 well-greased 9 or 10-inch tube pans (loaf pans).
11. Bake in a very slow oven (250u0b0) for about 2 1/2 hours, or until done.

white raisins, orange juice, cake flour, baking powder, salt, candied cherries, candied pineapple, preserved citron, candied lemon peel, candied orange peel, almonds, butter, sugar, eggs, fresh coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=781903 (may not work)