Originally Posted by PrincessFiona60
I think egg whites after the fruit and nuts, after the flour and milk even. Why make stiff egg whites to knock them down with mixing in more ingredients?
Also, if you stir the nuts and fruit into the sifted flour and baking powder, it will help separate the sticky fruit into isolated bits instead of glommed together chunks.
You go, girl! My grandma's recipes are like a mystery novel....you have to figure out how to get done!
At least we know that this recipe is a cake, unlike "Hairdressers"!