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Print this Recipe    Christmas

Light Christmas Cake

A three sized Christmas Cake Tin Set must be lined, bottoms and
sides, with buttered brown paper. Cut the paper to size. The
night before you make this cake, pour boiling water over the raisins,
drain, and dry on paper toweling. Leave these overnight. The
fruit in the recipe is floured with 1/2 the amount of flour called
for in the recipe.

1/2 lb butter
1 1/2 cups white sugar
6 eggs
1/2 cup orange juice
3 cups regular flour, sifted
1 tsp baking powder
1 tsp salt
Juice and rind of 1 lemon
1/2 lb red glace cherries
1/2 lb green glace cherries
1/2 lb citron peel
2 slices each, red and green pineapple, cut up
2 lbs blanched sultana raisins
1/2 lb blanched almonds

Use 1/2 of the flour to cover cherries, citron peel, pineapple,
and well dried raisins. Cream sugar and butter, add beaten eggs,
orange and lemon juice, and rind. Add remaining flour. Mix well.
Add floured fruit and chopped almonds. Bake at 275 degrees for
two hours. Test for doneness. Store in a cool place.

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