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White Fruit Cake

Take one cup of butter; two cups of sugar; two and one-half cups of flour; seven eggs (whites only); two teaspoons of baking powder; one pound of figs; one pound of dates; one pound of almonds; one pound of raisins; three-fourths pound of citron. Rub the butter and sugar to a cream. Chop the fruit rather coarse, keeping each variety separate from the others while chopping, and afterward mixing all lightly together with the fingers. Sift some of the flour over the fruit, place the powder in the rest of the flour, and sift the flour again to mix thoroughly. Then add the flour to the butter and sugar, stir in the fruit, and lastly add the beaten whites of the eggs. Bake slowly in two medium-sized tins for one and one-half hours. Line the tins with buttered paper.