Easy Light Fruitcake

• 1 pound candied cherries, halved
• 5 candied pineapple rings, finely chopped
• 6 cups golden raisins
• 1 1/2 cups candied mixed fruit peel
• 1 cup almonds
• 1 cup all-purpose flour
• 2 cups butter, softened
• 2 cups white sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 1/4 cup orange juice
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 almonds, split

1. Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.
2. In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
3. In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.
4. Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.

candied cherries, pineapple, golden raisins, candied mixed, almonds, flour, butter, white sugar, eggs, vanilla, orange juice, flour, baking powder, salt, almonds

Taken from www.allrecipes.com/recipe/7811/easy-light-fruitcake/ (may not work)