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In a large bowl, cream butter and confectioner’s sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
Cream the butter, sugar and eggs. Mix together the dry ingredients and add to the creamed ingredients. Stir in the fruit and nuts (I usually omit the nuts) and add more fruit to make up the volume. Bake in a 300oF oven for an hour, but check the cake for doneness with a wooden tooth pick to make sure it is cooked.
White Fruit Cake – Ingredients 1 1 1/2 cups candied pineapple chunks. 2 3 cups golden raisins. 3 1 1/2 cups candied cherries. 4 1 cup dried currants. 5 2 ounces candied orange peel. 6 … (more items)
Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Beat in candy coating mixture. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in coconut and pecans.
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