Light (or Yellow) Fruitcake

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup shortening (crisco)
• 3/4 cup butter, softened
• 1 teaspoon vanilla
• 2/3 cup orange juice
• 2 1/4 cups eggs (about 9)
• 2 1/2 cups candied cherries, cut in half (about 1 pound)
• 3 cups golden raisins (1 15-ounce package)
• 2 cups candied pineapple, cut into chunks (3/4 pound)
• 2/3 cup candied citron peel, chopped
• 2/3 cup candied orange peel, coarsely chopped
• 2/3 cup chopped dried apricot
• 1 (4 ounce) can flaked coconut
• 1 1/2 cups blanched whole almonds
• 2 cups pecan halves

Recipe

• 1 heat oven to 275°f.
• 2 line 2 9x5x3 inch loaf pans with foil, and grease.
• 3 put all ingredients (except fruits and nuts) in a large mixer bowl.
• 4 mix for 1/2 minute on low speed, scraping bowl constantly.
• 5 beat for 3 minutes on high speed, scraping bowl occasionally.
• 6 stir in fruits and nuts.
• 7 spread mixture evenly in pans.
• 8 bake for 2 1/2 to 3 hours or until wooden toothpick inserted in center comes out clean.
• 9 if cakes start to get too brown, cover the top with aluminum foil for the last hour of baking.
• 10 remove from pans and cool on racks.
• 11 when cool, wrap tightly in plastic wrap or foil and store in a cool place for 3-4 weeks (to mellow) before serving.