Torte Fruit Cake

Torte Fruit Cake...

From the recipe boxes on display at the Canton Township Historical Museum.

Raisins, white, 3 cups (1 lb.).3
Cherries, candied, chopped 2 cups.
Pineapple, candied, chopped, 1 and 1/2 cups.
Citron, candied, chopped, 1 cup (1/4 lb.).
Orange peel, chopped, 1 cup (1/4 lb.).
Lemon peel, chopped, 1 cup (1/4 lb.).
Angelica (?), chopped, 1/2 cup.
Coconut, 1 and 1/2 cups (1/4 lb.).
Almonds, blanched, chopped, 2 cups.
Flour, all-purpose, 2 and 1/2 cups.
Baking powder, 1 teaspoon.
Salt, 1 teaspoon.
Butter, 1 cup.
Sugar, 1 cup.
Eggs, 3, separated.
Fruit juice, 1 cup.

Wash raisins, dry. Combine the remaining fruit and nutmeats. (?) Flour, measure and sift twice with baking powder and salt. Cream butter, gradually add sugar and continue creaming. Add well-beaten yolks. Alternately add flour mixture with fruit juice. Add fruits and nutmeats. Fold in stiffly beaten egg whites. Pour into 2 buttered loaf pans lined with unglazed paper and butter again. Bake at (?) ° F for 2 hours. Note; wine may be used instead of fruit juice.

Note: This recipe needs revising.