Recipe: Elegant White Fruit Cake (1970's)

ELEGANT WHITE FRUIT CAKE

"A cake for an anniversary of great importance. May be used as an alternate with dark fruit cake as a wedding cake. Cut the candied (glace) fruits into large uniform pieces, then when the cake is sliced for serving; the beautiful rich colors will shine against the white background."

1 1/2 cups pineapple chunks (6 slices)
1 cup cubed citron
1 cup halved candied (glace) cherries
1 cup cut candied (glace) lemon and orange rinds
1 cup golden seedless raisins
1 1/2 cups slivered blanched almonds
4 cups sifted enriched flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
1/4 cup butter or margarine
2 cups sugar
3/4 cup milk
8 egg whites

Grease and flour a spring form pan with a tube center or a (10 inch) angel food cake pan.

Combine fruits and almonds with sifted dry ingredients; set aside.

Cream together shortening, butter or margarine, and sugar until light and fluffy. Stir in combined fruits, nutmeats, and sifted dry ingredients alternately with milk to make a stiff batter.

Fold in egg whites, beaten until stiff; spoon batter into prepared pan.

Bake in slow oven (300 degree F) about 2 1/2 hours or until top is firm to light touch. (If top seems to be browning too fast, cover with heavy paper during last 45 minutes of baking.)

Makes a 5 1/2 pound cake in a spring form pan with a tube center, or a (10 inch) angel food cake pan.
Source: The American-International Encyclopedic Cookbook by Anne London, 1972