Recipe - Dixie Fruit Cake

Three fourths cup Sherry
1 pound Shredded citron
1 pound Halved crystallized each red
and green cherries
1 pound Crystallized pineapple
Three fourths pound Shredded blanched almonds
One fourth pound Shredded candied orange rind
2 cup Golden raisins
4 cup Chopped pecans
4 One half cup Sifted flour
3 teaspoon Baking powder
1 teaspoon Salt
2 cup Butter
2 cup Sugar
Three fourths cup Brown sugar
Three fourths teaspoon Grnd mace
Three fourths teaspoon Grnd cinnamon
Three fourths teaspoon Grnd allspice
1 teaspoon Vanilla
12 Egg whites

Pour sherry over raisins. allow to soak over night Combine fruits and
almonds. Sift three cups of flour with the baking powder and salt..sprinkle
the remaining cup of four over the fruits and almonds, striring it in
thoroughtly.

Cream the butter and sugar together, then add the sifted dry ingredients
together, then add the sifted dry ingredients with the sherry and raisins.

Mix very throughly and then work in the fruitnut mixture and the vanilla.

Finally fold in the srtiffly beaten egg whites. Turn into a well greased
tube pan lined with greased paper, and bake in a slow oven [275] for 2 1/2
to three hours.

Cool. then store in air tight container.

NOTE: to store wrap with cheescloth soaked in sherry if desired. A cut
apple may be placed inside container with cake.

Posted to MMRecipes Digest V4 #267 by Silkia@aol.com on Oct 10, 1997