Grandma Bettie'S Light Fruit Cake

• 2 cups candied cherries
• 1 cup raisins
• 1 cup blanched almonds
• 1 cup dried pineapple pieces
• 3 1/2 cups all-purpose flour, divided
• 2 cups white sugar
• 1 1/2 cups butter
• 6 eggs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

1. Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
2. Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
3. Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
4. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.

candied cherries, raisins, blanched almonds, pineapple, flour, white sugar, butter, eggs, baking powder, salt, vanilla, almond

Taken from www.allrecipes.com/recipe/268907/grandma-betties-light-fruit-cake/ (may not work)