easy light fruitcake

Ingredients

• Servings: 2
• 1 pound candied cherries, halved
• 5 candied pineapple slices
• 6 cups golden raisins
• 1 1/2 cups candied mixed fruit peel
• 1 cup almonds
• 1 cup all-purpose flour
• 2 cups butter, softened
• 2 cups sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 1/4 cup orange juice
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 almonds, split

Recipe

• preheat oven to 275 degrees f (135 degrees c). line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. grease the paper.
• in a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. mix until fruit is coated with flour.
• in another large bowl, cream the butter or margarine and sugar together. beat in eggs 1 at a time. mix in orange juice and vanilla. combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. stir in floured fruit and nuts. mix. spoon batter into prepared pans. fill each pan 3/4 full. arrange split almonds over tops.
• bake for about 3 hours, until toothpick comes out clean. cover with foil if top gets too dark while baking.