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

1. Cream margarine and sugar in large pan.
2. Separate egg yolks and whites.
3. Add yolks (one at a time) to creamed mixture.
4. Add sifted flour and grape juice alternately.
5. Roll chopped fruit in additional flour until pieces separate.
6. Add fruit and mix well. Fold in beaten egg whites.
7. Batter should be almost pouring consistency.
8. If not, add additional grape juice.
9. With nonsalted shortening, generously grease tube cake pan and line with Kraft brown paper.
10. Bake at 250u0b0 for 5 hours for a 10 pound cake.
11. (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)