White Fruitcake

The fruitcake for those who hate fruitcake--and don't we all! My
grandmother cut this recipe out of the paper in the 1920s when it
won a contest held by a margarine company; "oleo" had just been
invented. We've been making it ever since--I make about a dozen
batches a year for relatives and friends. It's very easy and quick
and EVERYBODY loves it.

Makes five disposable aluminum foil "baby" loaves (greased and
floured).

1 lb. margarine, softened (4 sticks)
1 lb. sugar (2 and 1/4 cups)
6 eggs, separated (large)
1 and 1/2 oz. lemon extract (about 3 'overflowing' tablespoons)
1 lb. regular flour (4 cups)

8 oz. candied cherries, cut in half (red and/or green)
1 lb. white raisins (15 oz. box OK)
1 lb. walnuts or pecans

--Cream margarine and sugar until slightly "fluffy"; mix in yolks of
eggs and then the lemon extract.

--Mix in flour; batter should be very heavy and start to stick to
itself and not the bowl (like play-doh).

--Add fruits and nuts; mix thoroughly (by hand).

--Beat egg whites to stiff peaks (I bought an extra, cheap
handmixer so I wouldn't have to stop and clean the blades). Fold
in egg whites--suggest you use your hands.

[Original recipe says 'fold,' but mixture is very heavy. Try not to
squish all the air out. Batter will now be extremely gooey--and so
will your hands.]

--Have greased and floured pans ready nearby; fill by handfuls.

Bake at 300 degrees (original recipe says 'in a slow oven') about 1
hour and 10 minutes for "baby" loaves. Cakes should be a LIGHT
golden brown; the raisins on the outside will turn black. If you
break open a sample cake, it should be extremely moist inside but
no longer liquid. Eggs being the only leavening, they don't rise
much.

Cool to touch and then pop out of the pans; completely cool about
4-5 hours. Cover with plastic wrap and then aluminum foil (for
gifts). They freeze nicely.

Happy Holidays!