Light Fruitcake

Directions

1. 1
   In large mixing bowl, combine walnuts, cherries, pineapple and raisins.
2. 2
   Toss with the 1 cup flour; set aside.
3. 3
   Cream together margarine and sugar until light and fluffy.
4. 4
   Add eggs, one at a time, beating well between each addition.
5. 5
   Stir in lemon extract. Sift together the 2 cups of flour and the baking powder.
6. 6
   Add in thirds to the creamed mixture; mix well.
7. 7
   Add batter to fruit, mixing well to coat all the fruits and nuts.
8. 8
   Transfer batter to a well-greased 10-inch tube pan.
9. 9
   Cover tightly with foil.
10. 10
    Place a pan of hot water on bottom rack.
11. 11
    Bake cake on shelf above water in a 300° oven for 2 1/2 hours.
12. 12
    Remove foil; bake 20 minutes longer or until top is slightly dry.
13. 13
    Remove cake from pan when cooled thoroughly.
14. 14
    Store in tightly covered container.
15. 15
    Will keep for months well-wrapped and in the refrigerator.