Ma-Ma Eva'S Light Fruit Cake

• 1 pound butter
• 2 cups sugar
• 6 eggs separated
• 4 cups flour
• 1 cup sliced red cherries
• 1 cup sliced pineapples
• 4 ounces vanilla flavor
• 4 ounces lemon flavor
• 1/2 cup white wine (optional)
• 1 pound chopped pecans
• 1 cup sliced green cherries
• 1 cup white raisins

1. Preheat oven to 275 degrees.
2. Cream butter and sugar together, add egg yolks and beat until well blended, and add most of flour, and save a small portion of it to dredge your fruits and nuts in. Add flavors and wine and blend well.
3. Dredge fruits and nuts in remaining flour in a large pan.
4. Place batter into pan with dredged fruits and nuts and blend together with a large spoon.
5. Beat egg whites with mixer until they become foamy looking and mix them into batter, fruits, and nuts.
6. Line cake pan with wax paper and bake for 1 1/2 hours for loaf pans or 2 1/2 hours for tube pan.
7. When cake is done, you may pour wine on top of cake, before wrapping tightly and periodically while it sits before cutting.

butter, sugar, eggs, flour, red cherries, pineapples, vanilla flavor, lemon flavor, white wine, pecans, green cherries, white raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=105641 (may not work)