S.G. Widdoes

• 1 lb sugar (2 cups)
• 1/2 lb butter
• 1 lb flour (4 cups)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 lb seeded white raisins
• 1 lb blanched almonds
• 1/2 lb citron
• 1/2 lb red cherries
• 1 large coconut, grated
• 1/2 lb crystalized pineapple
• 1/2 lb crystallized orange peel
• 1/2 lb crystallized lemon peel
• 8 egg whites

Directions

1. Cream butter. Add sugar gradually.
2. Sift baking powder and salt with half of the flour. Add alternately with liquid.
3. Add remaining flour to sliced or chopped fruits and nuts.
4. Stir floured fruit into cake mix.
5. Fold in beaten egg whites.
6. Bake in loaf tins or round angel food pan lined with heavily oiled paper. (brown paper bag oiled and floured.)

Bake at 250°F for 2 1/2 hours.