This is a light fruit cake that is excellent for a wedding cake. This cake can be cooked in other size pans, just fill the pans 3/4 full.
1 cup sugar
3 eggs (well beaten)
2 tsps. vanilla
1 tsp, lemon flavoring
1 tsp. lemon juice
3-1/2 cups flour
3 tsps. baking powder
1/2 tsp.salt
1 cup cherries (cut in half)
1 cup mixed fruit
1 cup currants
1 cup raisins
1-1/2 cups 2% fresh milk
(1/2 cup flour to coat fruit)
Cream margarine and sugar until light and fluffy. Add beaten eggs, vanilla and lemon flavorings and juice, Stir well. Sift together flour, salt, and baking powder, add to margarine mixture alternately with milk. Stir fruit (which has been covered in 1/2 cup flour) in lightly to the dough. Bake for 1-1/2 hours at 300 degrees F.
Light Fruit Cake (Recipe #2)
2 2/3 cup Flour
1 tsp Salt
1 cup Butter
1 1/2 cups cherries (halved)
4 Eggs
1 1/2 cups Pineapple (crushed)
1 1/2 cups white Raisins and Almonds
1 cup Pineapple juice
2 cups Sugar
3 cups shredded coconut
1 tsp Baking powder
1 tsp Almond extract
Cream sugar, butter, and eggs. Add flour, salt, and baking powder. Stir in pineapple and juice. Add coconut, fruits, and nuts. Stir well and put evenly in a tube pan, with greased paper at the bottom. Bake at 275 degrees for 3-3 1/2 hours.
Source: food.com
