White Fruit Cake(By Louise Hubbard, A Friend)

• 1 lb. confectioners sugar
• 3/4 lb. butter
• 4 c. sifted flour
• 1 tsp. nutmeg
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. lemon flavoring
• 1 tsp. vanilla
• 6 eggs
• 1/2 lb. pecans, broken in small pieces
• 1/4 lb. blanched almonds
• 1/2 lb. candied cherries
• 2 lb. white raisins
• 1/4 lb. candied lemon peel
• 1/2 lb. pineapple
• 1/4 lb. shredded coconut

1. Pour one cup light wine over fruits. Let stand overnight. Prepare tube cake pan.
2. Beat eggs until a lemon color.
3. Cream butter and sugar until fluffy.
4. Sift dry ingredients together twice.
5. Alternately beat flour and eggs into creamed mixture, beginning and ending with flour, using a wooden spoon and a strong arm, not an electric beater.
6. Stir all remaining ingredients into batter.
7. Bake 2 1/2 or 3 hours, depending on the size of the pan. Test by inserting a toothpick which should come out dry.
8. Cool in the pan on a rack.
9. For storage, wrap tightly in plastic paper and again in aluminum foil.
10. The cake keeps for months.

confectioners sugar, butter, flour, nutmeg, baking powder, salt, lemon flavoring, vanilla, eggs, pecans, blanched almonds, candied cherries, white raisins, candied lemon peel, pineapple, shredded coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082380 (may not work)