Light Fruitcake - cooking recipe

Ingredients

1 1/2 lb. walnut halves
3/4 lb. whole candied cherries
1/2 lb. candied pineapple, diced
1 1/2 c. golden raisins
1 c. all-purpose flour, sifted
1 1/2 c. margarine (3 sticks)
1 1/2 c. sugar
3 eggs
1 (1 oz.) bottle lemon extract
2 c. all-purpose flour, sifted
3/4 tsp. baking powder

Preparation

In large mixing bowl, combine walnuts, cherries, pineapple and raisins.
Toss with the 1 cup flour; set aside.
Cream together margarine and sugar until light and fluffy.
Add eggs, one at a time, beating well between each addition.
Stir in lemon extract. Sift together the 2 cups of flour and the baking powder.
Add in thirds to the creamed mixture; mix well.
Add batter to fruit, mixing well to coat all the fruits and nuts.
Transfer batter to a well-greased 10-inch tube pan.
Cover tightly with foil.
Place a pan of hot water on bottom rack.
Bake cake on shelf above water in a 300\u00b0 oven for 2 1/2 hours.
Remove foil; bake 20 minutes longer or until top is slightly dry.
Remove cake from pan when cooled thoroughly.
Store in tightly covered container.
Will keep for months well-wrapped and in the refrigerator.