Light Fruitcake

• 2 cups flour, sifted
• 12 teaspoon salt
• 1 cup sugar
• 1 tablespoon orange rind, grated
• 12 cup orange, pineapple or
• apricot nectar
• 2 cups pecan halves
• 1 cup candied cherry, left whole
• 1 cup dried apricot, quartered
• 1 cup seedless raisin
• 1 teaspoon baking powder
• 23 cup butter
• 3 eggs
• 2 teaspoons lemons, rind of
• 2 (8 ounce) jars mixed fruit

1. Sift flour with baking powder and salt.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs, one at a time.
4. Add grated orange and lemon rinds.
5. Add sifted flour mixture alternately with fruit juice.
6. Mix well.
7. Stir in pecans and fruits.
8. Pack into a greased and wax paper lined 9 x 13-inch loaf pan.
9. Bake in preheated oven at 250 degrees for 3 hours or until cake tests done.
10. Cool on rack.
11. Remove from pan.
12. Wrap cooled cake in foil to keep moist.

flour, salt, sugar, orange rind, orange, apricot nectar, pecan halves, candied cherry, apricot, seedless raisin, baking powder, butter, eggs, lemons

Taken from www.food.com/recipe/light-fruitcake-3850 (may not work)