Light Fruit Cake
|Candied pineapple||1⁄2 Pound|
|Candied cherries||1⁄2 Pound|
|Mixed candied fruit||1 Pound|
|Pitted dates||1 Pound|
|Nuts||1 1⁄2 Pound|
|White raisins||1 1⁄2 Pound|
|Butter||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Eggs||12 , well beaten|
|Almond extract||1 Teaspoon|
|Lemon extract||2 Teaspoon|
|Flour||4 1⁄2 Cup (72 tbs)|
|Baking powder||2 Teaspoon|
|Whiskey||1⁄2 Cup (8 tbs)|
|Cherry preserves||1⁄2 Cup (8 tbs)|
|Apricot preserves||1⁄2 Cup (8 tbs)|
Prepare pans by lining with 2 or 3 thicknesses of well-greased heavy brown paper; add layer of waxed paper.
Chop candied fruits, dates and nuts coarsely.
Mix fruits and nuts; set aside.
Cream butter and sugar; add eggs, almond extract, vanilla and lemon extract.
Reserve 1 1/2 cups of flour.
Sift remaining flour, baking powder and salt together; add to creamed mixture alternately with whiskey and preserves.
Dredge fruits and nuts with re- served flour; add to creamed mixture, mixing well.
Pour into prepared pans, packing well.
Bake in 250-degree oven until cakes test done.
Cool; remove paper.
Wrap cakes in brandy-soaked cheesecloth; store in cool place in covered container.