White Fruit Cake

• 1/4 c. fruit juice
• 1/2 lb. candied citron, chopped
• 1/2 lb. whole candied cherries
• 3/4 lb. orange and lemon peel, chopped
• 2 lb. white raisins
• 3/4 lb. candied pineapple, chopped
• 1 lb. butter
• 1 lb. sugar (2 c.)
• 10 eggs
• 1 lb. flour, sifted (4 c.)
• 1 1/2 lb. whole pecans

1. Prepare the fruit and soak in fruit juice while you're preparing the rest of the batter.
2. Cream the butter and add the sugar gradually.
3. Then add one egg at a time, beating well after each addition.
4. Add flour and mix well, then the nuts and fruit. Pour into three 9 1/4 x 3 1/4 x 2 1/4-inch loaf pans which have been buttered, lined with wax paper and buttered over the waxed paper.
5. Bake in a 275u0b0 to 300u0b0 oven for 2 to 2 1/4 hours.
6. Remove from pan immediately.
7. Cool on cake racks.
8. Wrap in foil.
9. Yields 8 pounds.

fruit juice, candied citron, candied cherries, orange and, white raisins, candied pineapple, butter, sugar, eggs, flour, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=758713 (may not work)