White Lemon Fruit Cake
|Sugar||3 Cup (48 tbs)|
|Lemon extract||2 Ounce|
|Wine/Grape juice||3 Tablespoon|
|Flour||5 Cup (80 tbs)|
|Warm water||1 Tablespoon|
|Golden raisins||1 Pound|
|Candied pineapple||2 Pound|
|Candied cherries||2 Pound|
Cream together margarine and sugar; add lemon extract and grape juice.
Separate eggs; add egg yolks to mixture.
Save whites to fold in at the end.
Add 3 cups flour gradually; save other 2 cups for dredging fruit.
Mix soda in warm water; add to above mixture.
Add the fruit and nuts to the 2 cups of flour, then add all to dough mixture.
Fold in beaten egg whites.
Makes 10 small loaves or 1 angel cake pan plus 1 large loaf.
Bake at 250 degrees for 2 hours.