White Christmas Fruit Cake

November 25, 2013

195

1 lb. of butter
2 cups of sugar
6 eggs, separated
1 oz. of lemon extract
3 cups of sifted flour
1 lb. of pecan halves
1 lb. of white raisins
1/2 lb. of candied red cherries
1/2 lb. of candied green cherries
1/4 lb. of candied pineapple, cut up

Beat butter, sugar, egg yolks and lemon extract well. Mix in flour, nuts and fruits. Do not chop nuts and fruits. Beat egg whites until stiff and fold into batter. Fill 2 well greased and floured 9 x 5 x 3 inch pans. Bake at 300 degrees for 1 1/2 to 2 hours. Turn oven to 350 degrees and bake 7 minutes. Turn heat off and leave cake in oven 7 minutes. Remove and cool in pan. When completely cool, take out of pan and wrap in foil. Store in airtight container in cool place. Keeps for weeks. Makes 2 cakes.

Nutritions

Calories
5721

Sodium
731mg
30% DV

Fat
233g
359% DV

Protein
162g
325% DV

Carbs
763g
259% DV

Fiber
33g
132% DV