Light Fruitcake

Ingredients

1 1/2 c butter
1 1/2 c sugar
1 tb vanilla extract
1 lemon extract
7 eggs
3 c all purpose flour
1 1/2 lb candied pineapple
1/4 andied citron
1/2 lb golden raisins
3 pecan
1 c black walnuts
1/2 c all purpose flour additional candied fruit
1/4 c brandy
10 tube by drawing a circle with an
18 diameter on a of brown paper
10 diameter
18 liner in
3 cups flour to creamed mixture
1/2 cup flour
10 brown paper circle
1/4 cup brandy evenly over cake

Instructions

wire rack. Remove cake from pan; peel paper liner from cake. Wrap cake in brandy soaked cheesecloth. Store in an airtight container in a cool place 3 weeks. Pour a small amount of NOTE: refrigerate light fruitcake for longer storage. Refrigeration also makes the cake slice neater and easier. ----