Light Fruit Cake Recipe
Ingredients
1/2 lb. candied pineapple
1/2 lb. candied cherries
1 lb. mixed candied fruit
1 lb. pitted dates
1 1/2 lb. nuts
1 1/2 lb. white raisins
2 c. butter
2 c. sugar
12 eggs, well beaten
1 tsp. almond extract
1 tbsp. vanilla
2 tsp. lemon extract
4 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. whiskey
1/2 c. cherry preserves
1/2 c. apricot preserves
Directions
Prepare pans by lining with 2 or 3 thicknesses of well-greased heavy brown paper; add layer of waxed paper.
Chop candied fruits, dates and nuts coarsely.
Mix fruits and nuts; set aside.
Cream butter and sugar; add eggs, almond extract, vanilla and lemon extract.
Reserve 1 1/2 cups of flour.
Sift remaining flour, baking powder and salt together; add to creamed mixture alternately with whiskey and preserves.
Mix well.
Dredge fruits and nuts with re- served flour; add to creamed mixture, mixing well.
Pour into prepared pans, packing well.
Bake in 250-degree oven until cakes test done.
Cool; remove paper.
Wrap cakes in brandy-soaked cheesecloth; store in cool place in covered container.
Chop candied fruits, dates and nuts coarsely.
Mix fruits and nuts; set aside.
Cream butter and sugar; add eggs, almond extract, vanilla and lemon extract.
Reserve 1 1/2 cups of flour.
Sift remaining flour, baking powder and salt together; add to creamed mixture alternately with whiskey and preserves.
Mix well.
Dredge fruits and nuts with re- served flour; add to creamed mixture, mixing well.
Pour into prepared pans, packing well.
Bake in 250-degree oven until cakes test done.
Cool; remove paper.
Wrap cakes in brandy-soaked cheesecloth; store in cool place in covered container.
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