Light Fruitcake

Directions

1. 1
   Make a liner for a 10-inch tube pan by drawing a circle with an 18-inch diameter on a piece of brown paper.
2. 2
   Cut out circle; set pan in center, and draw around base of pan and inside tube.
3. 3
   Fold circle into eighths, having the drawn lines on the outside.
4. 4
   Cut off tip end of circle along inside drawn line.
5. 5
   Unfold paper; cut along folds to the outside drawn line.
6. 6
   From another piece of brown paper, cut another circle with a 10-inch diameter; grease and set aside.
7. 7
   Place the 18-inch liner in pan; grease and set aside.
8. 8
   Cream butter and sugar at medium speed of an electric mixer until light and fluffy.
9. 9
   Stir in flavorings.
10. 10
    Beat egg yolks.
11. 11
    Alternately add egg yolks and 3 cups flour to creamed mixture.
12. 12
    Combine candied fruit, raisins, and nuts.
13. 13
    Dredge with 1/2 cup flour.
14. 14
    Stir to coat well.
15. 15
    Stir mixture into batter.
16. 16
    Beat egg whites until stiff; fold into batter.
17. 17
    Spoon batter into prepared pan.
18. 18
    Arrange additional fruit and nuts on top, if desired.
19. 19
    Cover pan with greased 10-inch brown paper circle, placing greased side down.
20. 20
    Bake at 250 degrees F. for 4 hours or until cake tests done.
21. 21
    Remove from oven.
22. 22
    Take off paper cover, and slowly pour 1/4 cup brandy evenly over cake; let cool completely on a wire rack.
23. 23
    Remove cake from pan; peel paper liner from cake.
24. 24
    Wrap cake in brandy soaked cheesecloth.
25. 25
    Store in an airtight container in a cool place 3 weeks.