WHITE FRUIT CAKE
1 lb. butter
21/2 cups sugar
3 3/4 cups flour
10 eggs
1 oz. vanilla
1 1/2 cups pecans
1 cup citron, chopped
2 cups white raisins
1 cup candied pineapple, chopped
1 cup candied cherries, chopped
1/2 cup flour to coat fruit and nuts
Cream butter and sugar. Add eggs, one at a time, beating well after each
addition. Fold in flour at low speed. Fold in nuts fruits. Bake at 250
degrees for 2 hours in 6 small loaf pans, or for 3 hours in 2 large pans.
Optionally, soak in bourbon or rum-soaked cheese cloth.
Vivian W. Hedges, Allentown
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