Fruit Cake

250g butter
450g powdered sugar
4 eggs, separated
220g all –purpose flour
1 tsp baking powder
½ tsp salt
220g raisins
4 tbspoon rum
100g candied fruit, chopped

1. Cream butter until light and smooth.

2. Beat in powdered sugar, a little at a time.

3. Beat egg whites until stiff but not dry. Stir ½ the beaten egg whites into butter mixture. Then fold in remaining egg whites.

4. Add egg yolks, blending well.

5. Stir flour, baking powder and salt into mixture. Allow mixture to rest.

6. Meanwhile, soak raisins in rum about 30 minutes. Stir soaked raisins with any remaining rum and candied fruit into batter.

7. Preheat oven to 350 F (175C). Grease a 9” x 5” x 3” loaf pan; line with waxed paper. Grease the paper. Pour batter into lined pan. Smooth surface with a spatula.

8. Bake 45 to 55 minutes or until cake tests are done. Cool on a wire rack. Slice to serve.