Light Orange Almond Fruitcake (Xmas)

• 3 cups mixed candied fruit
• 2 cups golden raisins
• 1-1/2 cups halved candied cherries
• 1-1/2 cups coarsely chopped candied pineapple
• 1-1/2 cups finely chopped blanched almonds
• 1 cup candied citron peel
• 2 cups all-purpose floor
• 2 tsp. baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 3 eggs
• 1 tbsp coarsely grated orange rind
• 1 tsp almond extract
• 1/2 cup orange liqueur or orange juice

1. Grease two 9 x 5 inch loaf pans, line bases and sides with double thickness of brown paper. Grease paper. Set aside. In large bowl, combine mixed candied fruit, raisins, cherries, pineapple, almonds and citron peel; toss with 1/2 cup of the flour and set aside.
2. Stir together remaining flour, baking powder and salt; set aside.
3. In large bowl, heat butter with sugar until fluffy, beat in eggs, one at a time, orange rind and almond extract, heating well. Add flour mixture alternately with liqueur, making three additions of dry and two of liqueur and mixing just until flour is incorporated Fold in fruit mixture. Scrape into prepared pans, smoothing tops.
4. Set shallow baking dish half full of boiling water on bottom rack of oven. Bake cakes on centre rack in 250 F degree oven for 2-1/2 hours or until cake tester inserted into centre comes out clean, covering loosely with foil if cakes begin to crack.
5. Let cakes cool completely in pans on racks. (cakes can be wrapped well and stored for up to 1 month.) Makes 2 cakes, about 90 small pieces.

mixed candied fruit, golden raisins, cherries, candied pineapple, blanched almonds, candied citron, baking powder, salt, butter, sugar, eggs, orange rind, almond, orange liqueur

Taken from www.epicurious.com/recipes/member/views/light-orange-almond-fruitcake-xmas-58390133 (may not work)