White Fruitcake 1 lb. butter 1 lb. white sugar

White Fruitcake 1 lb. butter 1 lb. white sugar 1 doz. eggs 1 lb. or 4 c. flour 1 tsp. baking powder 1/4 tsp. salt 1T. vanilla 1 lb. white raisins 1 lb. citron (optional) 1 lb. cherries 1 lb. pineapple (red and green) 1 lb. dates 1 lb. English walnuts 1 lb. pecans 1 lb. angel flake coconut Cut all of the above in small pieces Blend butter and sugar; add eggs. Beat thoroughly, add other ingredients; leave fruit until last. Dredge fruit with small amount of flour in larger pan; pour batter over the fruit. Makes a large cake. Bake at 275 degrees for 4 hours in greased Bundt pan. Submitted by Frances Semones. Japanese Fruitcake is a very old cake. Some recipes call for pineapple in the filling. It is said to be one of former President Carter’s favorites. This recipe calls for four 9-inch cake pans to be used. Other recipes called for using two 9-inch pans and then slicing each layer to make the four layers. Japanese Fruitcake 1 cup butter, softened 2 cups sugar 6 egg yolks, beaten 3 cups self-rising flour 2 tablespoons cocoa 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon allspice 1/2 pound shredded coconut 1 cup nuts, chopped 1 pound seedless raisins Preheat oven to 350. Cream butter and sugar. Add eggs and mix well. Sift flour, cocoa and spices together; add to egg mixture. Add coconut, nuts and raisins. Mix well. Use hands to mix thoroughly. Spoon batter in 4 greased and floured 9inch layer pans. Bake for 25 minutes.

Filling: 2 cups sugar 2 large oranges, ground 2 large lemons, ground 4 tablespoons flour 1 cup hot water 1/2 pound shredded coconut Mix sugar, oranges, lemons, flours and water together. Place in pan and boil until thick. Add coconut and mix well. Put filling between layers, on top, and on sides of cake. Wrap and store cake in refrigerator for at least 1 week before serving. Cut in thin slices. Flo Duvall shares her recipe for Weihnachtskuchen, an Austrian