Light Fruitcake

• 1 1/2 lb. walnut halves
• 3/4 lb. whole candied cherries
• 1/2 lb. candied pineapple, diced
• 1 1/2 c. golden raisins
• 1 c. all-purpose flour, sifted
• 1 1/2 c. margarine (3 sticks)
• 1 1/2 c. sugar
• 3 eggs
• 1 (1 oz.) bottle lemon extract
• 2 c. all-purpose flour, sifted
• 3/4 tsp. baking powder

1. In large mixing bowl, combine walnuts, cherries, pineapple and raisins.
2. Toss with the 1 cup flour; set aside.
3. Cream together margarine and sugar until light and fluffy.
4. Add eggs, one at a time, beating well between each addition.
5. Stir in lemon extract. Sift together the 2 cups of flour and the baking powder.
6. Add in thirds to the creamed mixture; mix well.
7. Add batter to fruit, mixing well to coat all the fruits and nuts.
8. Transfer batter to a well-greased 10-inch tube pan.
9. Cover tightly with foil.
10. Place a pan of hot water on bottom rack.
11. Bake cake on shelf above water in a 300u0b0 oven for 2 1/2 hours.
12. Remove foil; bake 20 minutes longer or until top is slightly dry.
13. Remove cake from pan when cooled thoroughly.
14. Store in tightly covered container.
15. Will keep for months well-wrapped and in the refrigerator.

walnut halves, candied cherries, candied pineapple, golden raisins, flour, margarine, sugar, eggs, lemon extract, flour, baking powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191628 (may not work)