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Light Fruitcake




Source of Recipe


Company's Coming


List of Ingredients




1 cup glazed cherries, halved
6 glazed pineapple rings, chopped
1/2 cup cut citron
1/2 cup cut mixed peel
1 cup light raisins
1 1/2 cup slivered almonds
2 1/2 cup fine coconut

1 cup butter or hard margerine, softened
1 1/2 cup granulated sugar
6 large eggs
1 1/2 tbsp. lemon juice, fresh or bottled
1 tbsp. rum flavoring
1 tsp. vanilla
1/2 cup milk

4 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt



Recipe



Line 2 greased 9x5x3 inch loaf pans with brown paper. Grease paper. Combine first 7 ingredients in large bowl. Stir well.

Cream butter and sugar in large bowl. Beat in eggs, one at a time. Add lemon juice, flavoring and milk. Mix.

Add remaining ingredients. Stir to moisten. Add fruit mixture. Stir well. Divide between prepared pans. Bake in 275 degree oven for 2 1/4 and 2 1/2 hours until a inserted wooden pick comes out clean. Cool on rack. Remove from pans. Wrap in plastic to stand 2-3 weeks before freezing. Makes 2 cakes and 5 1/2 pounds total.