Elizabeth's Light Fruit Cake

• 12 lb butter (no substitutes)
• 1 14 cups granulated sugar
• 3 eggs, large
• 2 teaspoons baking powder
• 2 12 cups all purpose flour (save 2 tbsp. for dusting fruit)
• 12 cup milk
• 1 lemon, juice and rind of
• 1 12 cups sultana raisins
• p.s. pineapple juice can be substituted for the lemon

1. Sift dry ingredients.
2. Cream butter and gradually add sugar.
3. It should look like whipped cream when well beaten.
4. Add eggs, one at a time, beating well after each addition.
5. Add dry ingredients alternately with milk and lemon mixing until well incorporated.
6. Dust sultanas with flour and fold in.
7. 9 x 5 x 3 loaf pan greased and lined with baking paper.
8. Oven 300 degrees.

butter, sugar, eggs, baking powder, flour, milk, lemon, raisins, ps

Taken from www.food.com/recipe/elizabeths-light-fruit-cake-436164 (may not work)