Elizabeth's Light Fruit Cake

Name: Elizabeth's Light Fruit Cake
Ingredients: 12 lb butter (no substitutes); 1 14 cups granulated sugar; 3 eggs, large; 2 teaspoons baking powder; 2 12 cups all purpose flour (save 2 tbsp. for dusting fruit); 12 cup milk; 1 lemon, juice and rind of; 1 12 cups sultana raisins; p.s. pineapple juice can be substituted for the lemon

9 ingredients

8 steps

Ingredients

12 lb butter (no substitutes)
1 14 cups granulated sugar
3 eggs, large
2 teaspoons baking powder
2 12 cups all purpose flour (save 2 tbsp. for dusting fruit)
12 cup milk
1 lemon, juice and rind of
1 12 cups sultana raisins
p.s. pineapple juice can be substituted for the lemon

Directions

1

Sift dry ingredients.
2

Cream butter and gradually add sugar.
3

It should look like whipped cream when well beaten.
4

Add eggs, one at a time, beating well after each addition.
5

Add dry ingredients alternately with milk and lemon mixing until well incorporated.
6

Dust sultanas with flour and fold in.
7

9 x 5 x 3 loaf pan greased and lined with baking paper.
8

Oven 300 degrees.