Light Fruitcake

Directions

1. 1
   Sift sugar; cream sugar with butter and beat in egg yolks, one at a time.
2. 2
   Sift and measure flour.
3. 3
   Resift with baking powder. Add grated rinds and extracts to creamed mixture.
4. 4
   Sprinkle nuts and cherries with part of flour mixture.
5. 5
   Add remainder of flour and baking powder mixture to cake mixture and stir until smooth. Fold in nuts and cherries.
6. 6
   Add 3/8 teaspoon salt to egg whites and beat until stiff.
7. 7
   Fold in beaten egg whites in cake mixture.
8. 8
   Bake in a 10-inch tube cake pan at 250° for about 1 1/2 hours or until done.