White Fruit Cake - 10 Pounds
- 1 lb. margarine (2 c. or 4 sticks)
- 1 lb. eggs, shelled (9 to 10 eggs)
- 1 lb. white sugar (2 c.)
- 1 lb. plain flour (4 c. sifted)
- 1 lb. black walnuts
- 1 lb. crystallized cherries (green and red)
- 1 lb. citron
- 1 lb. crystallized pineapple (green and red)
- 1 lb. white seedless raisins
- 7 oz. white grape juice (1 c. less 2 Tbsp.)
- 2 tsp. nutmeg
- Cream margarine and sugar in large pan.
- Separate egg yolks and whites.
- Add yolks (one at a time) to creamed mixture.
- Add sifted flour and grape juice alternately.
- Roll chopped fruit in additional flour until pieces separate.
- Add fruit and mix well. Fold in beaten egg whites.
- Batter should be almost pouring consistency.
- If not, add additional grape juice.
- With nonsalted shortening, generously grease tube cake pan and line with Kraft brown paper.
- Bake at 250u0b0 for 5 hours for a 10 pound cake.
- (If recipe is halved for 5 pound cake, bake for 4 hours.)
margarine, eggs, white sugar, flour, black walnuts, crystallized cherries, citron, pineapple, white seedless raisins, white grape juice, nutmeg
Taken from www.cookbooks.com/Recipe-Details.aspx?id=783250 (may not work)