White Fruit Cake So Tasty

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White Fruit Cake

"My mom has been making this fruit cake at Christmas time for so long as I can remember. My entire own family loves it. I know there are numerous human beings out there which have problems with fruit cake, however this recipe has transformed even the maximum reluctant."

Ingredients :

1 half of cups candied pineapple chunks
3 cups golden raisins
1 half cups candied cherries
1 cup dried currants
2 ounces candied orange peel
2 oz. Candied citron peel
half of cup orange juice
2 cups butter
four cups confectioners' sugar
8 eggs, separated
4 cups pecans, chopped
3 cups sifted all-reason flour

Instructions :

Prep : 35M	Cook : 36M	Ready in : 10H35M

Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
Preheat oven to 275 levels F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper.
In a big 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 complete.
Bake for 2 to 2 1/2 hours till golden brown, or till toothpick comes out easy while inserted.

Notes :

Reynolds® parchment may be used for easier cleanup/removal from the pan.

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