California Molded Fruitcake



INGREDIENTS:

1 1/2 c Butter

2 c Sugar

6 Eggs; separated

1/2 ts Cream of tartar

1 c Milk

1 ts Brandy extract
or
(3/4 cup milk, 1/4 cup brandy) 

1 ts Vanilla

3 1/2 c Flour

1/2 ts Salt

2 c Golden raisins

1 c Dried apricots; chopped

1/2 c Candied orange peel; chopped

1 c Walnuts; coarsely chopped

DIRECTIONS:

1. Beat butter until light and creamy. Gradually add
sugar, beating until smooth. Beat egg yolks together
lightly and add. Combine milk, brandy and vanilla. Mix
flour and salt together. Alternately ad milk mix and
flour mix to butter mix. Fold in fruits and nuts. Beat
egg white with cream of tartar until stiff but not dry.
Fold whites into batter gently but thoroughly. Pour
mixture into 2 buttered and floured 6-cup molds.

2. Make 275`F for 2 1/2 hours or until they test done.
Cool. Unmold.



California Molded Fruitcake