Light Fruitcake - cooking recipe

Ingredients

1 lb. pecan halves
1/2 lb. walnut halves
3/4 lb. whole candied cherries
1/2 lb. diced candied pineapple
1 1/2 c. light raisins
1 c. flour
1 1/2 c. butter
1 1/2 c. sugar
3 eggs
2 Tbsp. plus 1 tsp. lemon extract
2 c. sifted flour
3/4 tsp. baking powder
light corn syrup
red and green candied cherries

Preparation

Combine nuts, cherries, pineapple and raisins.
Toss with the 1 cup flour; set aside.
Cream butter and sugar until light and add eggs.
Stir in lemon.
In separate bowl, sift together flour and baking powder.
Add to wet mixture in thirds, mixing well after each.
Bake in 10-inch tube pan.
Cover tightly with foil. Place a pan of hot water on bottom rack of oven.
Bake cake on rack above water in slow oven at 300\u00b0 for 2 1/2 hours.
Remove foil.
Bake 3 to 5 minutes more until top is slightly dry.
Remove cake from pan when cooled.
Store in tightly covered container. Before serving, brush with light corn syrup.
Garnish with candied cherries.