Nan'S Light Fruitcake

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

1. In large mixing bowl, combine pecans, walnuts, cherries, pineapple and raisins.
2. Toss with 1 cup flour; make sure everything is covered with flour.
3. Set aside.
4. Cream together butter and sugar until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Stir in lemon extract.
7. Sift together 2 cups flour and baking powder.
8. Add in thirds to the creamed mixture.
9. Mix well to coat all fruits and nuts.
10. Transfer batter to well-greased 10-inch tube pan.
11. Cover tightly with foil.

pecan halves, walnut halves, candied cherries, candied pineapple, light raisins, flour, butter, sugar, eggs, lemon extract, flour, baking powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788539 (may not work)