Grandma's Light Fruitcake

• 1 12 cups butter, softened
• 1 12 cups sugar
• 6 eggs
• 3 cups flour
• 1 teaspoon baking powder
• 12 cup half-and-half
• 4 cups golden raisins
• 12 cup citron, chopped
• 12 cup candied cherry, chopped
• 1 cup slivered almonds
• Sauternes wine (or other sweet white wine)

1. Preheat oven to 300F.
2. Grease and flour 2 9" x 5" loaf pans (or 4 foil baby-loaf pans).
3. Put raisins in a saucepan and cover with water.
4. Bring to boil and remove from heat.
5. Cool and drain.
6. Cream together, with electric mixer, butter and sugar until smooth.
7. Add eggs 2 at a time, beating a few minutes after addition.
8. Add flour, baking powder and half and half and beat until smooth.
9. Stir in fruit and nuts by hand.
10. Divide batter between pans evenly and bake 1 hour or until wooden pick inserted in center comes out clean.
11. Cool on wire rack.
12. Soak 2 clean dish towels in white wine.
13. Wrap each loaf tightly in a soaked towel and store in an air-tight container several days.
14. Check towels after a day.
15. If dry, moisten with more wine.

butter, sugar, eggs, flour, baking powder, golden raisins, citron, candied cherry, almonds, wine

Taken from www.food.com/recipe/grandmas-light-fruitcake-159351 (may not work)