California Molded Fruitcake
Ingredients
1 1/2 C. butter
2 C. sugar
6 eggs; separated
1/2 tsp. cream of tartar
1 C. milk
1 tsp. brandy extract or (3/4 C. milk, 1/4 C. brandy)
1 tsp. vanilla
3 1/2 C. flour
1/2 tsp. salt
2 C. golden raisins
1 C. dried apricots; chopped
1/2 C. candied orange peel; chopped
1 C. walnuts; coarsely chopped
Cooking Instructions
Beat butter until light and creamy. Gradually add sugar, beating until smooth. Beat egg yolks together lightly and add. Combine milk, brandy and vanilla. Mix flour and salt together. Alternately ad milk mix and flour mix to butter mix. Fold in fruits and nuts. Beat egg white with cream of tartar until stiff but not dry. Fold whites into batter gently but thoroughly. Pour mixture into 2 buttered and floured 6-C. molds. Bake at 275 for 2 1/2 hours or until they test done. Cool.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)