LIGHT-COLORED FRUITCAKE
4 c. pecan halves (or Brazil nuts)
2 c. walnut halves
2 c. whole candied cherries (3/4 lb.)
2 c. diced candied pineapple (1/2 lb.)
1 1/2 c. light raisins
1 c. all purpose flour, sifted
In large mixing bowl, mix these first ingredients, tossing with the flour and
set aside.
1 1/2 c. oleo
1 1/2 c. sugar
3 eggs
2 c. flour
3 tbsp. baking powder
Light corn syrup
Candied cherries Cream together butter, sugar; add eggs one at a time, add
lemon extract. Sift together flour, baking powder, add in thirds to the creamed
mixture. Add butter to fruit and nuts, coating well. Place in well greased 10
inch tube pan, cover with foil, place in 300 degree oven (in a pan of water on
bottom of oven). Bake 2 1/2 hours. Remove foil and bake 3 to 5 minutes more.
Cool completely before removing from pan. Option is to glaze with the corn syrup
and candied cherries (last 2 ingredients above).
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