Light Fruitcake

• 3 cups Golden raisins
• 2 cups slivered blanched almonds
• 1 cup candied cherries sliced
• 8oz candied pineapple, sliced (4 rings)
• 2-1/2 cups all-purpose flour
• 1 cup butter, softened
• 1 cup granulated sugar
• 4 eggs
• 1 tsp vanilla
• 1/4 tsp almond extract
• 1-1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk

1. Prepare two 9 x 5-inch /2L loaf pans. Grease the pans, line with brown paper and grease the paper
2. Combine raisins, almonds, cherries, and pineapple. Toss with 1/4 cups of the flour.
3. In a large bowl , cream butter and sugar until light and fluffy. beat in the eggs one at a time, then beat for 2 minutes. Beat in vanilla and almond extract.
4. Combine remaining flour, baking powder, and salt; blend into egg mixture, alternating with the milk. Add floured fruit and mix thoroughly. turn into prepared pans.
5. Bake in 275 F oven for 2 to 2-1/2 hours or until cake is firm to touch and tester inserted into the center comes out clean. Cool thoroughly. Wrap in sherry soaked cheesecloth and then in foil. Store at least 1 week before slicing.

golden raisins, slivered blanched almonds, candied cherries, candied pineapple, flour, butter, sugar, eggs, vanilla, almond, baking powder, salt, milk

Taken from www.epicurious.com/recipes/member/views/light-fruitcake-50069175 (may not work)