White Fruit Cake
1 lb. margarine or butter
3 cups sugar
6 egg yolks, beaten
In large bowl or pan, cream butter, sugar and egg yolks; set aside.
5 cups flour
1 oz. lemon extract
1 lb. white raisins
8 oz. each red & green candied cherries
8 oz. candied pineapple
1 lb. nuts
1 teas. soda, dissolved in 2 tbls. water
3 tbls. water
6 egg whites
Flour raisins, nuts and candied fruit in part of flour. Add flour gradually to creamed mixture, then add floured raisins, nuts, fruit, lemon extract, water and soda mixture. Mix well.
Beat egg whites until stiff and fold into mixture.
Grease and flour angel food pan or three small tube pans.
Bake 90 minutes at 250 degrees (if using small tube pans, adjust time)
Cool 10 minutes before turning out of pan.