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An alternative to the heavy dark fruitcake
White Fruit Cake
1 pound candied cherries
1 pound candied pineapple
1 pound pecans
1 pound butter or margarine, softened
1 pound confectioners sugar
12 eggs, separated
1 pound (3 1/2 cups) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pure vanilla extract
1/2 cup orange juice
dice fruit and coarsely chop nuts.
Set aside. In a large mixing bowl. Cream together the butter and sugar until light and fluffy. Add egg yolks and blend well. Sift together flour, baking powder, and salt. Add to fruit and nut mixture, and blend together with wooden spoon. Gradually stir in vanilla and orange juice. Beat egg whites until stiff but not dry. Fold into batter. Turn batter into 2 well-greased 8" tube pans lined on the bottom with waxed or heavy brown paper. Bake in a preheated very slow oven(275 f.) 2 hours and 15 minutes or until cake tester inserted in center comes out clean. Place a pan of hot water under cake pans during baking period. If desired, turn batter into 7 well greased and lined 1 1/2" x 2 1/2" loaf pans. Bake in a preheated very slow oven(275 f.) 1 hour or until a cake tester inserted in center comes out clean. Cook pans on rack 1/2 hour. Remove from pans. Peel off paper and cool completely.
Yield: 2 8 inch cakes or 7 mini loaf pans. Makes 7 1/2 pounds of fruit cake.
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