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WHOLE NUT FRUIT CAKE 
1 c. sifted flour
1 tsp. baking powder
1/8 tsp. salt
4 eggs, separated
1 c. sugar
1/4 c. milk

PART II:

3 slices or 1 c. candied pineapple
1 c. candied fruit
1 lb. whole pitted dates (halved)
1 c. (8 oz.) whole candied cherries
2 c. walnut halves
1 1/2 c. Brazil nuts
2 c. pecans

Sift flour, baking powder and salt together. Beat egg yolks until thick. Add sugar gradually, beating constantly. Add milk and sifted dry ingredients. Beat egg whites until stiff and fold into batter. Mix fruit and nuts in a very large bowl, add batter and mix well. (I use my hands.)

Spoon mix into 2 (9 x 5 x 3) pans which have been well greased and floured. Bake in oven 1 1/2 hours at 325 degrees (glass 300 degrees).

Measure fruit exactly as there will not be enough batter for more fruit than mentioned in the recipe. Reduce time if necessary. Watch! Toothpick the center. Sometimes 1 1/2 hours is too long.

I made 4 small loaves in aluminum pans, 7 1/2 x 3 1/2.

NOTE: I doubled Part I once and found I got 2 large loaves and 1 medium loaf.

This is a fresh fruit cake. Very, very good!

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