White Fruitcake

White Fruitcake

2 lbs. white raisins
1 lb. crystallized pineapple
1/2 lb. crystalized cherries [red]
1 lb. shelled almonds
1/4 lb. shelled pecans
1 fresh coconut [grated or ground]
1 lb. sugar
1 lb. flour
1 lb. butter
10 eggs
1 wine glass of white wine

Cut all fruit the night before making, and mix together. Separate eggs, and beat egg yolks until light golden yellow. Stir in sugar gradually, and beat well. Flour fruit well. Cream butter, and add flour gradually, until smooth and creamy, then mix this with  egg and sugar mixture. Next add egg whites [well beaten], then add the fruit gradually. Add wine, and mix thoroughly. Line well-greased pan with heavy brown paper. If cake mixture is divided, then less time is required for baking.

October 21, 1957
Gov. and Mrs. Ernest W. McFarland
Phoenix, Arizona