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White Fruit Cake

1 heaping cup white sugar
1/2 c butter
4 egg yolks
1 ts vanilla
1/2 ts nutmeg
1/2 lb glaceed cherries
1/2 lb pineapple
3/4 c almonds
1/2 c minced peel
1/4 c milk
2-3/4 c flour
1 ts baking powder
2 lb white sultana raisins
3/4 c walnuts or pecans
1 c shredded coconut
4 egg whites beaten

Cream butter and sugar. Add egg yolks, nutmeg and vanilla; mix til
creamy again. Add flour mixed with baking powder, followed by milk.
Mix well. Start adding fruit and nuts, stirring as you go. I've
broken many a wooden spoon on this one, but trust me it's worth
it. Once all the fruits and nuts have been mixed, gently fold in
beaten egg whites. Do not overmix.

Pour into greased and floured pans. One batch will do 1 large fruit
cake or several small ones. I usually double the recipe and make
many small cakes in the aluminum disposable cake pans to give as

Bake in a slow oven (325F) til golden brown and a toothpick inserted
in the centre comes out clean, about an hour. Caution, baking time
will vary widely depending on what size pan you are baking in and
how many are in the oven at a time. Keep an eye on the first batch
and be sure to only bake like sizes in the same batch.


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