Made This Recipe? Add Your Photo
Delicious served with Georgia Christmas Pudding Sauce. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Soak nuts and raisins in sherry, rum and lemon juice for at least 6 hours, overnight if possible.
- Preheat oven to 350°F.
- Beat egg whites until soft peaks form; add sugar and salt.
- Beat until stiff peaks form; fold in wine-soaked fruit and nuts.
- Pour into a buttered baking dish and set into a pan of hot water; place in oven and bake for an hour.