1 1/2 c Butter; softened
1 1/2 c Sugar
1 tb Vanilla extract
1 tb Lemon extract
7 Eggs; separated
3 c All-purpose flour
1 1/2 lb Candied pineapple
Yellow/green and red 1 lb Red and green candied
-cherries 1/4 lb Andied citron
1/2 lb Golden raisins
3 c Pecan halves
1 c Black walnuts; coarsely
-chopped 1/2 c All-purpose flour
Additional candied fruit -and nuts 1/4 c Brandy
Additional brandy Recipe by: Southern Living Make a liner for a 10-inch tube pan by drawing a circle with an 18-inch diameter on a piece of brown paper. (Do not use recycled paper.) Cut out circle; set pan in center, and draw around base of pan and inside tube. Fold circle into eighths, having the drawn lines on the outside. Cut off tip end of circle along inside drawn line. Unfold paper; cut along folds to the outside drawn line. From another piece of brown paper, cut another circle with a 10-inch diameter; grease and set aside. Place the 18-inch
liner in pan; grease and set aside. Cream butter and sugar at medium speed of an electric mixer until light and fluffy. Stir in flavorings. Beat egg yolks. Alternately add egg yolks and 3 cups flour to creamed mixture. Combine candied fruit, raisins, and nuts. Dredge with 1/2 cup flour. Stir to coat well. Stir mixture into batter. Beat egg whites until stiff; fold into batter. Spoon batter into prepared pan. Arrange additional fruit and nuts on top, if desired. Cover pan with greased 10-inch brown paper circle, placing greased side down.
Bake at 250 degrees for 4 hours or until cake tests done. Remove from oven. Take off paper cover, and slowly pour 1/4 cup brandy evenly over cake; let cool completely on a
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. —–