Light Fruitcake

• 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)

1. Coat nuts
2. and fruits with 1/2 cup flour.
3. Cream butter, sugar,
4. eggs,
5. flavorings
6. and
7. 3 cups flour.
8. Bake at 250u0b0 for 2 1/2 to 3 hours.
9. Cool for 10 minutes.
10. Pour brandy over cake dripping slowly.
11. Cool on rack.
12. Wrap cake in cheesecloth.
13. Put in a tight container, store in cool place for 3 weeks,
14. adding a little brandy weekly.

butter, sugar, vanilla flavoring, lemon flavoring, eggs, flour, candied pineapple, candied cherries, candied citron, raisins, pecans, black walnuts, allpurpose, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916460 (may not work)