Light Fruitcake

• 4 c. pecan halves
• 2 c. whole candied cherries
• 1 1/2 c. light raisins
• 1 1/2 c. butter or margarine
• 3 eggs
• 2 c. sifted flour
• light corn syrup
• 2 c. English walnuts
• 2 c. diced candied pineapple
• 1 c. sifted flour
• 1 1/2 c. sugar
• 1 (1 oz.) bottle lemon extract
• 3/4 tsp. baking powder
• red and green candied cherries

1. In large mixing bowl, combine pecans, walnuts, cherries, pineapple and raisins. Toss with the 1 cup flour; set aside. Cream together butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon extract. Sift together the 2 cups flour and the baking powder. Add in thirds to the creamed mixture; mix well. Add batter to fruit, mixing well to coat all fruits and nuts. Transfer batter to a well-greased 10-inch tube pan, covering tightly with foil. Place a pan of hot water on bottom oven rack. Bake cake on shelf above water in slow oven (300u0b0) for 2 1/2 hours. Remove foil; bake 3 to 5 minutes or until top is slightly dry. Remove cake from pan when cooled thoroughly. Store in tightly covered container.

pecan halves, candied cherries, light raisins, butter, eggs, flour, light corn syrup, walnuts, candied pineapple, flour, sugar, lemon extract, baking powder, red

Taken from www.cookbooks.com/Recipe-Details.aspx?id=18311 (may not work)