Light Fruitcake - cooking recipe

Ingredients

1 1/2 c. butter, softened
1 1/2 c. sugar
1 Tbsp. vanilla flavoring
1 Tbsp. lemon flavoring
6 eggs, room temperature
3 c. flour (all-purpose)
1 1/2 lb. candied pineapple (about 3 c.)
1 lb. candied cherries (about 2 c.)
1/4 lb. candied citron (1/2 c.)
1/2 lb. raisins (white)
3 c. pecans, chopped
1 c. black walnuts
1/2 c. all-purpose flour
1/4 c. brandy (optional)

Preparation

Coat nuts
and fruits with 1/2 cup flour.
Cream butter, sugar,
eggs,
flavorings
and
3 cups flour.
Bake at 250\u00b0 for 2 1/2 to 3 hours.
Cool for 10 minutes.
Pour brandy over cake dripping slowly.
Cool on rack.
Wrap cake in cheesecloth.
Put in a tight container, store in cool place for 3 weeks,
adding a little brandy weekly.