Light Fruit Cake

By SD296

Ingredients

• 1 quart pecan halves
• 2 8-ounce jars candied cherries
• 1 8-ounce jar candied pineapple
• 1 16-ounce box light raisins
• 1/2 pound butter
• 1/2 pound oleo
• 3 cups sugar
• 6 eggs, separated
• 5 cups flour
• 1 2-ounce bottle lemon extract
• 1 teaspoon baking powder

Details

Preparation time 60mins
Cooking time 150mins

Preparation

Step 1

In large mixing bowl, combine pecan halves, cherries, pineapple and raisins. Toss with 2 cups of flour; set aside.

Cream together butter, oleo and sugar until light and fluffy. Add egg yolks and lemon extract.

Sift together the 3 cups of flour and baking powder. Add in thirds to the cream mixture. Mix well.

Add batter to fruit, mixing well to coat all fruit and nuts. Fold in egg whites which have been beaten stiff.

Line 6 loaf pans with wax paper, then grease paper. Transfer batter to pan and let set for about 10 minutes to remove all air bubbles. Cover tightly with foil. Place a pan of water on bottom oven rack. Bake cakes on shelf above water in slow oven, 275 degrees for 1 1/2 hours.

You may need to remove foil from top of pans and take out the pan of water to let loaves lightly brown on top.