Cut cherries, pineapple etc. very fine. Chop nuts. Mix fruit and nuts
Add 1 C. of the flour and mix until fruit and nuts are well coated. Cream butter until smooth. Add grated lemon rind then sugar. Cream until light and fluffy. Beat in egg yokes. Stir lemon juice into milk, add to egg mixture.
Sift remaining 1 1/2 C. flour with the baking powder and salt. Stir into egg mixture. Fold in the egg whites which have been beaten stiff but not dry.
Add batter to the fruit mixture. Mix and stir until well blended. Grease pans lightly and line twice with heavy paper. This mixture will make either 4 cakes 7 1/2 x 3 3/4 x 2 1/4. Or two cakes 8 3/4 X 4 1/2 X 2 3/4 in.
Bake 3 hrs. for large cakes. Tiny cracks appear in top (when cakes are done and cool. Bake at 250°.
Makes 6 lbs of fruit cake.
