White Fruitcake(Mom Slate, 1970)

• 2 c. sugar
• 3 c. sifted bread flour
• 1 c. shortening (margarine, Crisco or butter)
• 5 eggs
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. sherry wine
• 6 c. candied fruit
• 1 pkg. raisins
• 1 c. coarsely chopped nuts (all kinds)

1. Stir first 6 ingredients thoroughly.
2. Then add sherry wine and stir thoroughly again.
3. Take candied fruit, raisins and nuts. Dredge with flour (to prevent settling).
4. Then place fruit, etc. into batter.
5. Mix with hands to distribute evenly throughout batter.
6. Place brown paper inside freely greased baking tins. Grease paper freely in addition to pans.
7. Bake at 275u0b0 approximately 3 hours until done.
8. When cold, wrap cakes with cloth which has been dampened in sherry wine.
9. Roll in Saran and aluminum foil.
10. Keep in cool place.

sugar, bread flour, shortening, eggs, baking powder, salt, sherry wine, candied fruit, raisins, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973424 (may not work)