White Fruit Cake
|Bleached sultana raisins||1 Pound|
|Orange peel||1⁄4 Pound|
|Citron peel||1⁄2 Pound|
|Candied cherries||1⁄2 Pound|
|Shelled almonds||1⁄2 Pound, blanched and shredded|
|Candied pineapple slices||3|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Lemon||1 Small, rind grated|
|Lemon||1 Small, juiced|
|Sifted flour||3 Cup (48 tbs)|
Wash and dry raisins.
Shred peel finely, leaving out a few slices to decorate top of cake.
Flour fruit and nuts, and add to eggs, sugar and butter, which have been well beaten.
Line cake tin with buttered brown paper, then layer of buttered wax paper.
Bake at 300° F. for 2 1/2 to 3 hours.