Light Fruit Cake

Mother made this fruit cake every holiday season as well. She got the recipe from her friend when we lived in Covina, CA. Some members of our family prefer it to the original. The two kinds are pretty served together. This recipe is easier to make, the candied fruit is left whole.

1 lb. butter

2 c. sugar

6 eggs, add one at a time

1 tsp. lemon extract

1 lb. (3 cups) golden raisins

1½ lb. red and green cherries

1/4 lb. green pineapple

1 lb. pecans

4 c. flour

1 tsp. salt

1/2 tsp. baking powder

Take 1 cup flour and dredge with fruit, set aside. Mix remaining 3 cups four, salt, and baking powder together and set aside. Cream butter with sugar, adding the eggs one at a time in a mixer.

Mix in lemon extract. Fold in fruit. Grease and flour six half-loaf sized bread pans that have been lined with parchment or wax paper. Bake at 225 degrees for 1½ to 2 hours, until toothpick comes out clean.