White Fruit Cake

• 2 1/2 c. gold raisins
• 1 c. cut up figs
• 1 c. cut up dates
• 1 c. mixed candied fruit
• 1 c. candied pineapple
• 1 c. candied red cherries
• 1 c. candied green cherries
• 2 c. chopped pecans
• 4 c. flour
• 1 c. butter or oleo
• 2 c. sugar
• 6 eggs
• 2 c. orange juice
• 2 Tbsp. vanilla
• 1 tsp. baking powder
• 2 tsp. salt

1. Mix fruit and nuts and coat with the flour, baking powder and salt.
2. Separate eggs and beat whites stiff; add last.
3. Beat yolks and add to mixture with sugar beaten with yolks and add vanilla ad 1 cup of orange juice.
4. Pour other cup of orange juice over cakes after baking before wrapping with foil.
5. Grease tins (bread tins, fruit cake tins or a tube pan).
6. Bake 2 hours at 250u0b0 to 300u0b0 in tube tin and others depend on the size of tin and the size you make the cakes.
7. Small ones bake in 1 hour.
8. Test with toothpick in center to see if done.

gold raisins, dates, mixed candied fruit, candied pineapple, candied red cherries, candied green cherries, pecans, flour, butter, sugar, eggs, orange juice, vanilla, baking powder, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448060 (may not work)