Light Fruitcake

14 ingredients
1 steps

Ingredients

  • 4 c. pecan halves
  • 2 c. whole candied cherries
  • 1 1/2 c. light raisins
  • 1 1/2 c. butter or margarine
  • 3 eggs
  • 2 c. sifted flour
  • light corn syrup
  • 2 c. English walnuts
  • 2 c. diced candied pineapple
  • 1 c. sifted flour
  • 1 1/2 c. sugar
  • 1 (1 oz.) bottle lemon extract
  • 3/4 tsp. baking powder
  • red and green candied cherries

Directions

  1. 1
    In large mixing bowl, combine pecans, walnuts, cherries, pineapple and raisins. Toss with the 1 cup flour; set aside. Cream together butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon extract. Sift together the 2 cups flour and the baking powder. Add in thirds to the creamed mixture; mix well. Add batter to fruit, mixing well to coat all fruits and nuts. Transfer batter to a well-greased 10-inch tube pan, covering tightly with foil. Place a pan of hot water on bottom oven rack. Bake cake on shelf above water in slow oven (300°) for 2 1/2 hours. Remove foil; bake 3 to 5 minutes or until top is slightly dry. Remove cake from pan when cooled thoroughly. Store in tightly covered container.

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