Light Fruitcake - cooking recipe

Ingredients

1/2 lb. candied pineapple
1/2 lb. candied cherries
1 lb. mixed candied fruit
1 lb. pitted dates
1-1/2 lbs. nuts
1-1/2 lb. raisins
2 cups butter
2 cups sugar
12 eggs, well beaten
1 tsp. almond extract
1 Tbsp. vanilla extract
2 tsps. lemon extract
4-1/2 cups all-purpose flour (Gold Medal)
2 tsps. baking powder
1/2 tsp. salt
1/2 cup whiskey
1/2 cup cherry preserves
1/2 cup apricot preserves
Apricot Brandy or Peach Schnapps

Preparation

Prepare 2 regular tube pans by lining with 1-3 thicknesses of well greased heavy brown paper.
Add a layer of waxed paper.
Chop candied fruits, dates and nuts coarsely and mix together.
Set aside. Cream butter and sugar, add eggs, almond, vanilla and lemon extracts.
Reserve 1-1/2 cups of flour.
Sift remaining flour, baking powder and salt together and add to creamed mixture alternately with whiskey and preserves.
Mix well.\tDredge fruits and nuts with reserved flour and add to creamed mixture.
Mix well.
Pour into prepared pans packing well.
Bake at 250 degrees until cake tests done, approximately 3-4 hours of baking time. Cool and remove paper.
Soak with apricot brandy or peach schnapps.