Free Press Fruit Cake

For those of you who love a light fruit cake

Yield

1 cake

Ingredients

  • 3 cups bleached sultana raisins
  • 2 cups slivered citron peel
  • 1 cup glazed red cherries
  • 1 cup candied pineapple
  • 1 1/2 cups blanched almonds
  • 3 cups sifted all purpose flour
  • 1 tsp salt
  • 1 cup butter
  • 1 1/2 cups sugar
  • 5 eggs
  • 2 tsp grated lemon rind
  • 1 tsp vanilla
  • 1 cup undrained crushed pineapple

Directions

  1. Wash raisins in warm water. Drain well; spread on towel to dry. Cut citron into thin slivers. Halve cherries and almonds.
  2. Combine fruits; cover with towel until ready to use.
  3. Line 8 X 8 X 4 inch pan with heavy-duty foil.
  4. Preheat oven to 275 degrees.
  5. Sift, then measure flour; re-sift with salt. Sift over prepared fruit and nuts; mix until each piece is coated.
  6. Cream butter until light. Gradually add sugar; continue to cream until blended. Add eggs, one at a time, beating well between each addition. Stir in lemon rind, vanilla and pineapple.
  7. Fold in floured fruit and nuts.
  8. Spoon into prepared pan, spreading evenly. Bake 3 to 3 1/2 hours or until cake tests done.
  9. Cool in pan on cake rack. When cold, remove from pan; wrap and store.
  10. Yield; 5 pound cake