Light Fruit Cake

• 4 c. flour
• 1/2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1 tsp. nutmeg
• 2 1/4 c. sugar
• 1 c. butter
• 6 eggs
• 1 1/2 lb. pecans
• 3/4 lb. candied pineapple (14 oz.)
• 3/4 lb. candied cherries (14 oz.)
• 1 lb. golden raisins
• 3 Tbsp. brandy extract

1. Mix all dry ingredients except sugar until all fruit and nuts are well coated; set aside.
2. Cream 1 cup butter with 2 1/4 cups sugar.
3. Add unbeaten eggs.
4. Blend with brandy extract.
5. Add this to fruit mixture.
6. Mix well.
7. Put into 10-inch tube pan (with removable middle center).
8. Bake in slow oven at 275u0b0 for 2 3/4 to 3 hours.
9. One-half hour before done, brush cake with honey or corn syrup.
10. Cool completely.

flour, baking powder, salt, cinnamon, nutmeg, sugar, butter, eggs, pecans, candied pineapple, candied cherries, golden raisins, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195508 (may not work)