White Fruitcake

• 1 lb. butter
• 2 c. sugar
• 10 eggs
• 4 c. flour
• 1/2 tsp. salt (optional)
• 3/4 c. Port wine
• 1/2 lb. citron
• 1/2 lb. red cherries
• 1/2 lb. green cherries
• 3/8 lb. lemon peel
• 3/8 lb. orange peel
• 2 lb. white raisins
• 1 lb. candied pineapple
• 1 lb. pecan halves

1. Soak the fruit mixture in wine overnight.
2. Cream butter and sugar.
3. Add beaten eggs, sifted flour and salt.
4. Then add fruit mixture and nuts.
5. Grease three loaf pans and line with heavy brown paper and a layer of waxed paper.
6. Bake in slow oven (250u0b0) for 2 to 2 1/2 hours.
7. Temperature may be raised to 275u0b0 during last half hour.
8. Place a pan of water on the bottom shelf of oven until last half hour of baking.

butter, sugar, eggs, flour, salt, wine, citron, red cherries, green cherries, lemon peel, orange peel, white raisins, candied pineapple, pecan halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=753890 (may not work)