Fruit Cake(Light)

Directions

1. 1
   Mix, leaving fruit uncut.
2. 2
   Cream butter and sugar and eggs. Add flour.
3. 3
   Dredge fruit and nuts.
4. 4
   Bake in greased tube (10-inch) or two (10-inch) pans.
5. 5
   Line pans with greased brown paper.
6. 6
   Baste with brandy or sherry.
7. 7
   Leave out 2 to 3 days before storing. Store in covered container.
8. 8
   Ready in 1 to 2 weeks.