White Fruit Cake

Mix together and set aside:

1-15oz box white raisins

1 lb chopped pecans

1 large container candied cherries

1 large container candied pineapple

1 pkg coconut (to taste)  (1 cup is what I use)

1 doz eggs (separated)

1 lb butter – room temperature

2 c. sugar

4 c. flour (sifted)

2 tsp. baking powder

1 c. orange juice

Cream well butter, egg yolks, sugar.

Sift together flour and baking powder.

Beat egg whites until stiff.

Fold into egg whites flour, orange juice.

Alternate.

Add fruit mixture. Stir well.

Spray pans with Bakers Joy.

Spoon equal amounts into 2 pans.

Bake at 200 degrees for 90 minutes.

Then at 300 degrees for 30 minutes.

A few notes from Pete:  This is exactly as my mother-in-law wrote the recipe, and it is good.  Be forewarned that it makes a huge amount of batter, just about enough to fill a small washtub!  My largest dutch oven was not enough to mix the batter the first time I made this years ago. 

You can use two angelfood cake pans, or bundt pans.  I have used smaller pans, but don't remember how I adjusted the cooking time for them.

Hey that looks like my recipe..thanks for posting it Pete