White fruit cake recipe

Stir together first 5 elements cover and let stand half an hour.

Beat butter at medium speed by having an electric mixer 2 minutes or until creamy. Progressively add sugar, beating five to seven minutes or until combined. Add eggs, 1 at any given time, beating just until yellow vanishes.

Stir together flour, baking powder, and salt remove 1/2 cup flour mixture. Progressively add remaining flour mixture to butter mixture, beating at low speed just until combined after each addition. Stir in lemon and orange rind.

Drain raisin mixture, and stir in cherries. Toss raisin mixture with reserved 1/2 cup flour mixture, and fold into batter. Spoon batter into 2 gently greased 8- x 4-inch loafpans.

Bake at 325° for forty-five minutes to at least one hour or until a wood pick placed within the center arrives clean. Brush hotcakes evenly with Orange-Bourbon Glaze until absorbed. Awesome in pans ten minutes invert cakes onto a wire rack, and awesome completely. (Wrap and freeze as much as 30 days, if preferred.)