7 egg whites
1 cup candied cherries
1 cup candied pineapple
1 pound golden raisins
4 cups pecans, chopped
2 cups all purpose flour
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
2 cups sugar
6 ounce package frozen grated coconut
1 teaspoon vanilla extract
Preparation Instructions:
Preheat oven to 325 degrees. Line the bottom of a tube pan with parchment paper and grease the paper. In a large bowl, beat egg withes until stiff peaks form and set aside. In another large bowl, combine candied fruits, raisins, and nuts. Add flour and salt, and toss to mix; set aside. Cream butter and sugar. Add beaten egg whites, then coconut and vanilla. Add fruit to coconut mixture. Pour batter into prepared pan and bake for 2 1/4 hours. Cool in pan for 10 minutes. Remove cake from pan, and let cool completely on a wire rack. Makes 16 to 20 servings.