White Fruit Cake 1

White Fruit Cake 1
 
 12 Whole eggs, separated
 1 pound Sugar
 1 pound Margarine
 5 cups Flour, sifted
 1/2 pound Coconut
 1/2 pound Pecans
 1 pound Walnuts
 1 pound Candied pineapple
 1 pk White raisins
 2 Jiggers whiskey
 1 Jigger vanilla extract
 1 pound Candied cherries

Cream sugar, butter and the 12 egg yolks. Add flour (minus 1 cup) and mix with the creamed mixture. Flour the candied fruits, raisins and nuts with 1 cup of the flour and add to creamed mixture; mix well. Add whiskey and vanilla; mix well. Beat egg whites until stiff peaks form. Fold egg whites into creamed mixture and mix well. Pour batter in waxed, greased loaf pans (over 1/2 full). Bake at 300ºF. for 1 hour.

Recipe by: Mariella Resio Posted to MC-Recipe Digest V1 #925

White Fruit Cake 2
 
 1 1/2 cups Butter
 3 cups Sugar
 1 1/2 cups Milk
 4 1/2 cups Flour
 3 teaspoons Baking powder
 2 teaspoons Vanilla
 6 Eggs
 1 1/2 cups Raisins
 8 ounces Diced dates
 8 ounces Chopped walnuts
 4 ounces Coconut
 16 ounces Jar maraschino cherries;
 
 Notes: By Velma Snyder, Kunkletown. The Times News, PA Cream butter and sugar. Add eggs and beat until well blended. Sift together the flour and baking powder, add to creamed mixture alternately with milk. Add vanilla. By hand stir in the rest of the ingredients and mix just until all are blended in batter. Bake at 350ºF. Makes 1 large tube pan (bake about 2 hours) or 3 bread loaf pans (bake about 1 hour and 20 minutes or until toothpick comes out clean).

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