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Free Press White Fruit Cake
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| Yield: servings | |
| 3 cup(s) | bleached raisins |
| 2 cup(s) | slivered citron |
| 1 cup(s) | glazed cherries |
| 1 cup(s) | glazed pineapple |
| 1 1/2 cup(s) | blanched almonds, toasted |
| 3 cup(s) | flour |
| 1 tsp | salt |
| 1 cup(s) | butter |
| 1 1/4 cup(s) | sugar |
| 5 | egg |
| 1 tsp | vanilla |
| 2 tsp | grated lemon rind |
| 1 cup(s) | undrained crushed pineapple |
| 2 tsp | baking powder |
sliver citron, halve cherries, cut almonds in half. Combine fruits and
nuts. Sprinkle with 1/4 cup of the flour
Cream butter. Gradually beat
in sugar. Add eggs, one at a time. Add lemon rind. Combine remaining
cups of flour and dry ingredients. Add to creamed mixture alternately
with pineapple, beginning and ending with flour.
Put pan of hot water
on low rack of oven. Bake cake on rack above at 275 for 3 1/2 hours or
until done.
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