Granny Hester'S White Fruitcake

• 2 lb. white raisins
• 1 lb. candied pineapple
• 1/4 lb. candied red cherries
• 1 lb. sugar
• 1 lb. flour
• 10 eggs
• 1 lb. butter
• 1 fresh coconut, grated
• 1 wine glass white wine
• 1 lb. almonds, shelled
• 1/4 lb. pecans, shelled

1. Grease a tube pan well.
2. Preheat oven to 250u0b0.
3. Chop raisins, pineapple and cherries.
4. Toss with 1/2 cup of the required flour. Separate egg yolks; set whites aside.
5. Beat yolks until light golden yellow.
6. Stir in sugar gradually and beat well.
7. Cream butter; add remaining flour gradually until mixture is smooth. Add egg and sugar mixture.
8. Add well beaten egg whites.
9. Gradually add floured fruit.
10. Add wine; mix thoroughly.
11. Stir in almonds and pecans.
12. Pour into prepared pan.
13. Bake at 250u0b0 for 8 hours. Remove and cool on wire rack.

white raisins, candied pineapple, candied red cherries, sugar, flour, eggs, butter, fresh coconut, white wine, almonds, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572344 (may not work)