A different kind of fruitcake!

6		eggs, separated
1/2	teaspoon	cream of tartar
1	cup	sugar
1	cup	butter or margarine, softened
1	cup	sugar
3	cups	self-rising flour
1	cup	sour cream
2	teaspoon	vanilla extract
1	cup	chopped mixed candied fruit
1	cup	chopped pecans
		Confectioners’ sugar icing
1/2	cup	chopped mixed candied fruit

• Preheat oven to 350°F. Spray 10-inch Bundt or tube pan with non-stick vegetable spray.
• In medium bowl, beat egg whites with cream of tartar until soft peaks form. Set aside.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, 2 at a time, beating well after each addition. Add flour alternately with sour cream, beating well after each addition. Stir in vanilla, candied fruits, and pecans. Gently fold in egg whites. Pour into prepared Bundt pan.
• Bake for 1 hour and 15 minutes or until a tester inserted in the center comes out clean. Cool in pan on a wire rack for 30 minutes. Remove from pans; cool completely on a wire rack. Drizzle confectioners’ sugar icing over top and sides of cake. Garnish with candied fruit.

  (Yield: 12 servings)