Bright candied fruit bits give traditional cake a new festive look
¼c. candied cherries
¼c. candied orange peel
¼c. candied pineapple
6tblsp. light corn syrup
2c. butter (1 lb.)
4c. sifted cake flour
Grease three 9 x 5 x 3" loaf pans. Pour 2 tblsp. syrup into bottom of each pan and sprinkle an equal quantity of fruits into each pan.
Cream butter until fluffy. Add 1¼ c. sugar, vanilla and salt gradually, while beating. Continue beating with electric mixer until mixture is light and fluffy and no sugar particles remain, about 5 to 7 minutes. If beating by hand, cream until very light and fluffy.
Beat egg yolks until light and lemon-colored; combine with creamed mixture. Blend in flour.
Beat egg whites until soft peaks form. Gradually add remaining 1¼ c. sugar, beating constantly. Continue beating until whites stand in stiff peaks.
Fold meringue into cake batter; blend well, but do not beat. Pour into prepared loaf pans over fruit.
Bake in slow oven (325°) 80 minutes for metal pans, 10 minutes less for glass pans. Turn out of pans; cool upside down on racks.