Marie’s Light Fruitcake
3 cups light raisins 1 lb butter, softened2 cups mixed glazed fruit (one tub) 2 cups white sugar6 slices candied pineapple, chopped 10 eggs1/3 cup chopped orange peel rind of one lemon1/3 cup chopped lemon peel juice of one lemon1 cup green glazed cherries 2 tsp almond flavoring1 cup red glazed cherries 1 tsp vanilla1 ½ cups whole blanched almonds 3 cups flour1 ½ cups pecan halves 1 tsp salt1 cup flour 1 tsp baking powder
Prepare 3 loaf pans – line with 2 alternating layers of brown paper and grease. Mix all fruit and nuts with one cup flour.
Cream butter with sugar. Add eggs, one at a time. Stir in flavorings and lemon rind and juice. Combine flour, salt and baking powder. Add to creamed mixture, stir well. Mix in fruit and mix well. Divide batter between 3 pans.Bake at 275 F for 2 – 2 ½ hours, or until toothpick comes clean.Cool in pans. When cool, remove and brush with brandy. Wrap in plastic. Ripen for 2-3 weeks, brushing 3 more times with brandy, and then may be frozen.