Mrs. Burrier'S White Fruitcake

• 4 c. sifted flour
• 1 tsp. baking powder
• 1/2 tsp. soda
• 1/2 tsp. salt
• 1 c. shortening
• 1 1/2 c. sugar
• 10 egg whites, beaten stiff
• 1 Tbsp. lemon juice
• 1 lb. white raisins
• 1/2 lb. citron, cut fine
• 1/2 lb. candied orange peel
• 1/2 lb. candied pineapple
• 1/2 lb. candied red cherries
• 1/2 lb. candied green cherries
• 1 lb. blanched slivered almonds
• 1 c. grated coconut

1. Assemble all fruit, cut as suggested.
2. Sift flour and measure. Add soda, baking powder and salt and sift all together 3 times. Sift one cup of mixture over fruit.
3. Cream butter and sugar thoroughly.
4. Add remaining flour.
5. Beat until smooth.
6. Add lemon juice, fruits and nuts.
7. Fold in stiffly beaten egg whites.
8. Pour into greased, paper lined pan.
9. Bake at 250u0b0 for 2 1/2 hours. Increase to 300u0b0.
10. Bake 15 minutes longer.

flour, baking powder, soda, salt, shortening, sugar, egg whites, lemon juice, white raisins, citron, candied orange peel, candied pineapple, candied red cherries, candied green cherries, blanched slivered almonds, grated coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650977 (may not work)