White fruitcake

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By Food24 November 03 2009
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Ingredients (17)

65.00 ml glacé cherries — washed and halved
65.00 ml currants
65.00 ml raisins — seedless
65.00 ml mixed citrus peel
125.00 ml sultanas
125.00 ml dates — chopped
250.00 ml mixed nuts — chopped
10.00 ml ginger — preserve, chopped
1.00 glacé pineapples — ring, chopped
65.00 ml flour — cake
250.00 g butter
250.00 ml sugar
4.00 eggs — extra-large, separated
625.00 ml flour — cake
12.00 ml Baking powder
250.00 ml milk
5.00 ml vanilla — essence
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Method:

Preheat the oven to 160 °C and spray a 21 cm square cake tin with non-stick spray. Cover a cardboard box with brown paper.
Mix all the fruit with the 65 ml cake flour and set aside.
Cream the butter and sugar together until light and fluffy. Beat in the egg yolks one by one, beating well after each addition.
Sift the dry ingredients together and fold into the butter mixture, alternating with the milk. Add the fruit and vanilla essence.
Beat the egg whites until soft peaks are formed and fold into the mixture. Turn the batter into the prepared cake tin. Place the cake tin in the covered cardboard box and cover the top with aluminium foil.
Bake for 30 minutes. Reduce the oven temperature to 140 °C and bake for about an hour and 20 minutes until done.
Cool the cake in the cake tin before turning out. Wrap in aluminium foil and store in a cool, dark, airy place.
Makes a large cake.



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