*  Exported from  MasterCook  *

                          Basic White Fruitcake

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Nonstick cooking spray
   1      package       red candied cherries -- (8-ounce)
   1      package       green candied cherries -- (4-ounce)
   1      package       diced candied pineapple -- (8-ounce)
   1      package       chopped walnuts -- (2 1/2-ounce)
   1      package       chopped pecans -- (3-ounce)
   1      package       diced mixed fruits -- (4-ounce)
   1 1/2  cups          golden raisins
   2 1/2  cups          sifted self-rising flour -- divided
     1/4  cup           brandy
                        Juice of 1 orange
   1      teaspoon      orange-flower water -- optional
   1      teaspoon      rosewater -- optional
   4                    eggs -- separated
   1      cup           unsalted butter
                         -- (2 sticks) softened
                        Grated rind of 1 orange (colored
                        portion of peel)
   2 1/4  cups          sifted powdered sugar
                         -- plus more to top

     Prepare 9-by-3-inch round springform pan by lightly coating with cooking spray. 
Then line pan with parchment paper, cutting paper to fit. Preheat oven to 325 degrees.     
 Cut the red and green cherries into eighths; place in a large bowl. 
Add pineapple, walnuts, pecans, mixed fruits, raisins and 1/2 cup flour; mix well.     
 Mix the brandy, orange juice, orange-flower water and rosewater in a small bowl.
 Add the egg yolks and beat well.     
 Beat the butter and grated rind in a very large bowl with an electric mixer 
until butter is very light, scraping side of bowl and beaters frequently.
 Stir in 2 1/4 cups powdered sugar, a small amount at a time, beating well
 with the mixer or a wooden spoon after each addition. 
Add remaining 2 cups flour alternately with brandy mixture, 
beating well after each addition. Add the fruit mixture and mix well.     

 Whip the egg whites with an electric mixer until stiff peaks form. 
Add to the batter; cut in with a wooden spoon until well combined. 
Turn into prepared pan; smooth top. 
Place on a baking sheet; bake for 1 hour and 30 minutes.      

Reduce oven temperature to 275 degrees and bake for 45 minutes
 longer or until cake tests done.
 Remove from oven and place pan, right side up, on rack to cool.
 Let cool 5 to 10 minutes; remove from pan;
 carefully remove paper and let cool completely.
 Sift powdered sugar over top.
 Serve immediately or wrap tightly in plastic wrap and store in a tin; 
cake will keep for several months.      

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