Light Fruitcake - cooking recipe

Ingredients

1 doz. eggs
1 lb. butter
5 c. flour
1 lb. sugar
2 lb. white raisins
1 lb. cherries
1 lb. glazed pineapple
1 lb. almonds
1 lb. shredded coconut
1/2 lb. citron
1/4 lb. lemon peel
1/4 lb. orange peel
2 tsp. nutmeg
2 tsp. lemon extract
1 c. apple brandy or other liquid

Preparation

Cream butter; add sugar gradually, then add egg yolks that have been beaten until lemon colored.
Beat well, then add flour and wine alternately, reserving 1 cup flour to mix with the fruit. Add beaten egg whites last before adding fruit.
(Rub the cup of flour well into the fruit before adding to the batter.)
Bake from 2 to 3 hours in a very slow oven according to size of the cake. (Sift flour from 3 to 5 times.
You can add as many different nuts as you want.)