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White Fruit Cake

2 lbs. white raisins, chopped
2 cups orange juice
4 1/2 cups sifted cake flour
1/2 tsp. salt
1/4 tsp. baking powder
1 lb. diced candied cherries
1 lb. diced candied pineapple
1/2 lb. diced preserved citron
1/4 lb. diced candied lemon peel
1/4 lb. diced candied orange peel
1 lb. almonds, blanched and slivered
2 cups butter or margarine
2 1/4 cups sugar
8 to 10 eggs (1 lb.)
2 cups shredded coconut (or 1 fresh coconut)

Changes Betty Sprague makes:

Omit citron and lemon peel. Add _ lb each of cherries and pineapple to amount listed in recipes. 1 lb. coconut rather than 2 cups.

Note: A container about the size of a dishpan is needed for final mixing.

Wash raisins; chop. Combine with 1 cup orange juice; let stand overnight.

Mix candied fruit and nuts with 1 1/2 cups flour.

Sift remaining 3 cups flour with baking powder and salt.

Cream butter, add sugar; beat well. Add eggs, one at a time, beating well after each addition.

Gradually add dry ingredients, beating after each addition.

Combine batter, coconut, floured fruit and nuts, raisins, and remaining orange juice in a large container and mix well.

Divide batter evenly in pans of desired size which have been well greased or lined with waxed paper or both.

Bake in very slow oven (250 degrees) about 2 1/2 hours, or until done.

Cool 30 minutes, Remove from pans; cool completely. Wrap in waxed paper, foil, or plastic wrap; store air-tight container in a cool place or freeze.

This should be sliced while frozen or well chilled. Otherwise, it will crumble.

This recipe, collected by former DHM Board member Betty J. Sprague, who belongs to Grove Street Christian Church in Tonawanda, NY. Betty has five grandchildren and is very much enjoying retirement.

Disciples love to eat! Please "pitch" your favorite covered dish recipe to the Home Mission Advocate and we just might publish it! Submit recipes to Willam Culp by

• e-mail, bculp@dhm.disciples.org;
• fax, (317) 635-4426;
  
• or mail, P.O. Box 1986; Indianapolis, Ind. 46206

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