Helen's Light Fruit Cake

Serving Size: 10

-Mm By Helen Peagram-
1/2 pound Glace pineapple
2 pounds Sultanas
1 pound Glace cherries ; red &
Green)
1 pound Almonds
5 cups Flour
1 teaspoon Baking powder
1 pound Butter
2 cups Sugar ; 1 lb
1/2 teaspoon Nutmeg
10 Eggs
1 Lemon ; juice & rind
1 Orange ; juice & rind
1 teaspoon Rose ext
1 teaspoon Almond ext

Clean sultanas, slice pineapple thinly, halve cherries. Mix and
sift flour, baking powder and spice and add half to prepared fruit.
In a large bowl, cream butter and gradually beat in sugar. Add well
beaten eggs and beat well. Fold other half of flour mixture into
creamed mixture alternately with juices and beat well. Add fruit to
to creamed mixture. Combine mixture til thoroughly blended. Split almonds
and add to mixture, saving some whole for top. Add flavourings. Pour
mixture into cake pans which have been lined with 3 thicknesses of
newspaper, with top layer of greased wax paper. Bake cake at 275 F
for approximately 3 hours or til firm and until cake mixture is firm when
pressed. Cool on cake rack until thoroughly cold. Wrap in foil and
store in refrigerator. Makes 2 large or 1 large and 2 loaf tins.

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