Light Fruit Cake From Warsaw
|Egg whites/3 whole eggs plus 3 egg whites||5|
|Confectioner's sugar||1 3⁄4 Cup (28 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Milk/Brandy||1⁄4 Cup (4 tbs)|
|Cake flour||3 Cup (48 tbs), sifted|
|Baking powder||2 Teaspoon|
|Candied orange peel||3 Ounce, finely chopped (About 3/4Th Cup)|
|Currants/Raisins||2⁄3 Cup (10.67 tbs)|
|Finely chopped walnuts||2⁄3 Cup (10.67 tbs)|
|Sliced dried figs||1⁄2 Cup (8 tbs)|
|Dried pitted dried prunes||1⁄2 Cup (8 tbs)|
Beat eggs with sugar at high speed of electric mixer 7 minutes.
Cream butter with vanilla extract until fluffy.
Beat in milk and salt.
Mix half of flour with baking powder.
Add to creamed mixture and mix thoroughly.
Fold in beaten eggs, then remaining flour.
Mix fruits and nuts with cornstarch.
Fold is to batter.
Butter an 11X7x3 inch loaf pan and sprinkle with bread crumbs.
Turn batter into pan.
Bake at 350Â°F 50 minutes, or until a wooden pick comes out clean.
Cool before slicing.