Light Fruitcake - cooking recipe

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

Preparation

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\u00b0) 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.