White Fruit Cake

By Renna

Make a month or two before holidays begin. the longer the fruit soak and the longer the cake sits, the better it becomes.

Ingredients

• 1 1/2 c candied pineapple chunks
• 3 c golden raisins
• 1 1/2 c candied cherries
• 1 c dried currants
• 2 oz candied orange peel
• 2 oz candied citron peel
• 1/2 c orange juice
• 2 c butter
• 4 c confectioners' sugar
• 8 eggs, separated
• 4 c pecans, chopped
• 3 c sifted all-purpose flour

Details

Servings 4

Preparation

Step 1

Chop pineapple, raisins, and cherries. Combine chopped fruit with currants orange peel, and citron; soak in extra orange juice at least overnight.

Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line 4 3x8 inch loaf pans
with parchment or doubled waxed paper.
In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.

**I don't use the currants or citron in mine and I use mixed candid fruits...After mine are done and cooled, I
refrigerate them well wrapped in plastic wrap and then aluminum foil. Once a week, I unwrap them, dip a large piece of cheese cloth in orange juice then wrap it around each cake, then reseal in plastic wrap and foil and return to the fridge. I do this at least 3 times before serving at Christmas....You can freeze these, but NOT before you have let them age at least a month, preferably 2 or 3 months.