Grandma’s Golden Fruitcake

1 ½ c. butter

2 c. sugar

6 eggs, separated, plus 4 additional egg yolks

½ tsp cream of tartar

1 c. milk (OR ¾ c. milk & ¼ c. brandy)

1 tsp brandy extract (omit if brandy is used with the milk)

1 tsp. vanilla

3 ½ c. flour

½ tsp. Salt

1 c. golden raisins

1 ½ c. candied cherries

1 ½ c. candied pineapple

1 c. coarsely chopped pecans

Beat butter until light and fluffy. Gradually add sugar, beating until smooth. Beat egg yolks and add to butter/sugar mixture. Combine milk, brandy and vanilla. Alternately, add liquid and flour to the batter, until well-blended. Fold in fruit and nuts.

In a separate bowl, beat egg whites and cream of tartar until they are stiff, but not dry. Fold whites gently into the batter, blending thoroughly. Pour mixture into 2 buttered and floured six cup pans.

Bake at 275 degrees for 2 ½ hours or until they test done.

(Alternately, you may use small loaf pans and bake for 95-100 minutes)