Light Fruitcake

Name: Light Fruitcake
Ingredients: 1 doz. eggs; 1 lb. butter; 5 c. flour; 1 lb. sugar; 2 lb. white raisins; 1 lb. cherries; 1 lb. glazed pineapple; 1 lb. almonds; 1 lb. shredded coconut; 1/2 lb. citron; 1/4 lb. lemon peel; 1/4 lb. orange peel; 2 tsp. nutmeg; 2 tsp. lemon extract; 1 c. apple brandy or other liquid

15 ingredients

5 steps

Ingredients

1 doz. eggs
1 lb. butter
5 c. flour
1 lb. sugar
2 lb. white raisins
1 lb. cherries
1 lb. glazed pineapple
1 lb. almonds
1 lb. shredded coconut
1/2 lb. citron
1/4 lb. lemon peel
1/4 lb. orange peel
2 tsp. nutmeg
2 tsp. lemon extract
1 c. apple brandy or other liquid

Directions

1

Cream butter; add sugar gradually, then add egg yolks that have been beaten until lemon colored.
2

Beat well, then add flour and wine alternately, reserving 1 cup flour to mix with the fruit. Add beaten egg whites last before adding fruit.
3

(Rub the cup of flour well into the fruit before adding to the batter.)
4

Bake from 2 to 3 hours in a very slow oven according to size of the cake. (Sift flour from 3 to 5 times.
5

You can add as many different nuts as you want.)