Precious Art By Precious People

White Fruit Cake

•  2 lb. white raisins
• 1 ½ lb. canned cherries
• 1 ½ lb. pineapple
• 1 lb. light brown sugar
• 1 lb. butter
• 1 dozen eggs
• 1 large orange extract
• 1 small lemon extract
• 8 cups nuts
• 6 cups sifted flour
• 1 ½ tablespoons baking powder
• ½ teaspoon nutmeg

 Cut up nuts and drain fruit; coat with 4 cups flour. Cream butter and sugar; add eggs one at a time. Beat well. Add 2 cups flour with baking powder and nutmeg. Add extract. Pour batter over fruit and nut mixture; mix well. Place in two greased tube pans. Bake at 250 degrees F for 2 ½ hours.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com