White Fruitcake Supreme |
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Step 1: In a very large bowl, mix 1 pound mixed candied fruit, 1/2 pound candied cherries, 1/2 pound candied pineapple, 1 box (15 ounces) golden raisins and 1 cup orange juice. Cover; let set overnight. Step 2: In large bowl of electric mixer, at high speed, beat 2 cups butter until fluffy. Slowly add 3 cups confectioners' sugar. Add 7 egg yolks, one at a time, beating well after each addition. Mix egg mixture into fruit mixture. Stir 31/2 cups of pecan pieces into fruit mixture. Step 3: On a sheet of waxed paper, combine 4 cups all-purpose flour, 1 teaspoon baking powder and 2 teaspoons ground cinnamon. Gradually add to butter mixture, stirring just until blended. Mixture will be very thick and hard to blend. Step 4: In another large bowl, with electric mixer at high speed, beat the 7 egg whites until stiff. With rubber spatula, fold into batter, mixing lightly only until no white steaks remain. Pour batter into prepared pans. Bake in a 250-degree oven. If using 10-inch tube pan, bake 31/2 to 4 hours. Cool in pan 30 minutes. Remove to wire rack to cool completely. Makes about 120 mini muffin cakes or one 71/2-pound cake. |
Lee
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