light fruitcake

Ingredients

• Servings: 2
• 1 cup butter
• 1 1/2 cups raisins
• 1/2 pound chopped candied citron
• 1/4 pound almonds
• 3/4 cup maraschino cherries, drained
• 2 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 teaspoons rosewater
• 1 teaspoon lemon zest
• 1 1/4 cups white sugar
• 4 eggs
• 1 1/2 tablespoons lemon juice

Recipe

• wash and dry raisins. cut peel in paper-thin strips. blanch almonds, and slice lengthwise. slice cherries in half. combine fruit and nuts in large bowl, and add 1/2 cup of the sifted flour; mix until fruit is well coated.
• grease and line cake pans with 3 layers of heavy waxed paper, or 2 layers brown paper. these round pans are at least 3 inches deep. the small pan is 6 inches across, and the medium size pan is 9 inches across. grease again. preheat oven to 275 degrees f (135 degrees c).
• cream butter until fluffy; add extracts and lemon rind. gradually add sugar, mixing until creamy. beat eggs until light and lemon-colored, and add into creamed mixture. beat together well.
• sift together remaining 2 cups flour with the baking powder and salt. add these dry ingredients alternately with fruit and nut mixture, folding in gently until well combined. stir in lemon juice.
• turn batter into prepared cake tins, filling 2/3 full and spreading batter evenly. bake small cake for 1 1/2 hours, and the medium size cake for 2 hours. remove from oven. allow to stand in tin 5 minutes. turn cake out on wire cake rack to cool.