Ingredients
2 lb. white raisins
1 lb. candied pineapple
1/4 lb. candied red cherries
1 lb. sugar
1 lb. flour
10 eggs
1 lb. butter
1 fresh coconut, grated
1 wine glass white wine
1 lb. almonds, shelled
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Grease a tube pan well. Preheat oven to 250°. Chop raisins, pineapple and cherries. Toss with 1/2 cup of the required flour. Separate egg yolks; set whites aside. Beat yolks until light golden yellow. Stir in sugar gradually and beat well. Cream butter; add remaining flour gradually until mixture is smooth. Add egg and sugar mixture. Add well beaten egg whites. Gradually add floured fruit. Add wine; mix thoroughly. Stir in almonds and pecans. Pour into prepared pan. Bake at 250° for 8 hours. Remove and cool on wire rack.
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Rotating stand for smooth cake frosting and decorating
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Wire leveler for perfectly flat cake layers