Buttery Light Fruitcake

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups candied fruit
• 1/2 cup candied pineapple chunks
• 1/2 cup candied cherries
• 1 cup golden raisins
• 1 cup slivered almonds
• 1/2 cup Land O Lakes Butter, softened
• 1/2 cup sugar
• 3 Land O Lakes Eggs

1. Heat oven to 300F.
2. Grease 9x5-inch loaf pan; set aside.
3. Combine flour, baking powder and salt in bowl; mix well.
4. Add candied fruits, raisins and almonds; toss together to coat fruit with dry ingredients.
5. Beat butter in another bowl until creamy.
6. Add sugar; continue beating until mixture is light and fluffy.
7. Add 1 egg at a time, beating well after each addition.
8. Gradually stir in fruit mixture until well mixed.
9. Pour into prepared pan.
10. Bake 85-95 minutes or until toothpick inserted into center comes out clean.
11. Cool completely; remove from pan.

flour, baking powder, salt, candied fruit, candied pineapple, candied cherries, golden raisins, almonds, butter, sugar, o lakes eggs

Taken from www.landolakes.com/recipe/3393/buttery-light-fruitcake (may not work)