Mother'S Southern Fruitcake

1. 1

   Beat egg whites until stiff; set aside.

2. 2

   Cream butter, sugars and egg yolks.

3. 3

   Sift 3 cups flour and baking soda, then add lemon. Mix fruit with the 4th cup of flour.

4. 4

   Hand mix flour with creamed butter, sugars and egg yolk.

5. 5

   Mix in fruit and nuts.

6. 6

   Fold egg whites.

7. 7

   Let stand in mixing bowl in refrigerator overnight.

8. 8

   Bake in large funnel pan or 2 loaf pans for 3 hours at 250u00b0.

9. 9

   Check at 2 1/2 hours with toothpick since ovens vary.

10. 10

    Leave upside-down in pan 30 to 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.