Martha Washington White Fruitcake

Ingredient :

1 1/2 cups candied cherries -- halves
1 cup candied pineapple chunks
3/4 cup diced citron
3/4 cup brandy
3/4 cup soft butter
3/4 cup sugar
4 large eggs -- separated
2 cups sifted flour
3/4 teaspoon mace
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup toasted slivered almonds
Brandy-sugar glaze
Candied fruit for decoration

Method :

Combine cherries, pineapple and citron with 1/2 cup brandy in a small
bowl. Cover closely, and let stand overnight.

Cream butter with 1/2 cup sugar until light and fluffy.

Add egg yolks, 1 at a time, beating well after each addition.

Resift flour with mace, salt and baking powder. Blend into creamed
mixture alternately with remaining 1/4 cup brandy, mixing well.

Stir in brandy-fruit mixture and almonds.

Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup
sugar, beating to a soft meringue. Fold into batter.

Turn into greased and paper-lined 9" tube pan. Bake below oven center in slow oven, 300 degrees, about 1 hour 50 minutes, until cake test done. Remove from oven. Cool cake in pan on wire rack. Wrap and store in cool place.

Serve plain or spread top with brandy-sugar glaze and decorate with
candied fruits.