Light Fruitcake Recipe

Ingredients

3 cups all-purpose flour

1 tsp baking powder

1 cup butter or margarine

1 cup sugar

4 eggs

1/2 cup orange juice *

1/4 cup light corn syrup

1 tsp lemon extract

12 ounces whole red or green can died cherries (2 cups)

8 ounces diced mixed candied fruits and peels (1 1/4 cups)

1 cup light raisins

1 cup chopped candied pineapple

1 cup chopped walnuts

Oven 300^o

Method

Thoroughly grease a 5 1.2-cup ring mold and six 4 1/2x2 1/2 x 1 1/2-inch individual loaf pans (or, use one 5 1/2-cup ring mold and a 10x3 1/2 x 2 1/2 - inch loaf pan). Stir together flour and baking powder. In a large mixer bowl beat butter or margarine with electric mixer about 30 seconds. Add sugar and beat till fluffy. Add eggs, one at a time, beating 1 minute after each. Combine orange juice, corn syrup, and lemon extract. Add dry ingredients and orange juice mixture alternately to beaten mixture. Combine cherries, fruits and peels raisins, pineapple, and nuts; fold into batter. Turn batter into prepared pans. (For small loaf pans use 3/4 cup batter each.)

Bake in a 300^o oven for 50 to 60 minutes (70 minutes for larger loaf pan) or till cakes test done. Place cakes in pans on wire racks; cool thoroughly. Remove from pans.

Wrap in wine- brandy-, or fruit juice-moistened cheesecloth. Overwrap with foil, clear plastic wrap, or place in an airtight container. Store at least 1 week in refrigerator. (Store 3 to 4 weeks for a blended and mellow flavor.) Remoisten cheesecloth as needed if cakes are stored longer than 1 week. Makes 36 servings.

*Note: If desired, use 1/4 cup orange juice and 1/4 cup dry white wine instead of the 1/2 cup orange juice.