White Fruitcake

1/4 cup fruit juice
1/2 pound citron, chopped
1/2 pound whole candied cherries
3/4 pound candied orange and lemon peel, chopped
2 pounds white raisins
3/4 poun candied pineapple, cut up
2 cups (4 sticks) butter
2 cups sugar
10 eggs
4 cups flour

Butter 3 loaf pans, line with waxed paper and butter again. Prepare fruit and soak in fruit juice. Set aside. Cream butter and add sugar gradually. Then add one egg at a time, beating well after each addition. Add flour and mix well; stir in nuts and fruit and pour into loaf pans. Bake at 250 degrees for 2 hours. Cool thoroughly in pans before removing.