White Fruit Cake

Ingredients

2 Cups	Butter Or Margarine
1 1/2 Cup	Candied Cherries
2 Oz	Candied Citron Peel
2 Oz	Candied Orange Peel
1 1/2 Cup	Candied Pineapple Chunks
1 Cup	Currant
8	Egg
3 Cups	Flour
4 Cups	Icing Sugar
1/2 Cup	Orange Juice
4 Cups	Pecan
3 Cups	Raisins

Directions

Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight. Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper. Separate egg yolks and whites. In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.