Sponge Dried Fruit Cake

1. 1

   Preheat oven to 370F. Butter 12-cups Bundt Pan.

2. 2

   Using electric mixer beat egg whites with gradually added sugar until soft picks form. Fold egg yolks into whites mixture. Gradually fold flour and stir until incorporated. Fold dried fruits and nuts into batter mixture. Pour batter into the baking pan. Bake until top is cracked and golden brown and tester inserted into center comes out dry.

3. 3

   Remove the cake from the oven. Let it cooled for 15 min, then transfer to the serving plate.

No additional tips available.