White Fruitcake

• 1 pound butter at room temperature
• 2 cups sugar
• 6 eggs
• 4 cups flour
• 2 teaspoons baking powder
• 2 teaspoon salt
• 1 tablespoon vanilla
• 1/4 cup Cognac
• 1 box (15 1/2 ounces, 2 1/2 cups) seedless raisins
• 1 box (10 ounces, 2 cups) dried currants
• 1/2 cup candied orange peel
• 1/2 cup candied lemon peel
• 1/2 cup candied citron peel

1. Preheat oven to 325 degrees.
2. Cream butter and sugar together.
3. Beat in eggs, one at a time, until incorporated.
4. Sift flour, baking powder and salt together and fold into mixture.
5. Add vanilla, Cognac and all fruits and mix well.
6. Pour into well-buttered tube pan or into small loaf pans and bake 1 1/2 to 2 hours or until inserted cake tester comes out clean.
7. Allow to cool somewhat and remove from pan.
8. Glaze while still warm with confectioners' sugar-and- water icing to which a little grated lemon rind has been added.

butter, sugar, eggs, flour, baking powder, salt, vanilla, cognac, raisins, currants, candied orange peel, candied lemon, candied citron

Taken from cooking.nytimes.com/recipes/907 (may not work)