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Light Fruitcake

1 1/2 cups butter, softened
1 1/2 cups sugar
1 tablespoon vanilla extract
7 eggs, separated
3 cups all-purpose flour
1 1/2 pounds diced yellow, green, and red candied pineapple (about 3 cups)
1 pound red and green candied cherries (about 2 cups)
1/4 pound diced candied citron (about 1/2 cup)
1/2 pound golden raisins (about 1 1/2 cups)
3 cups pecan halves
1 cup black walnuts, coarsely chopped
1/2 cup all-purpose flour
additional candied fruit and nuts (optional)
1/4 cup brandy
additional brandy

Make a liner for a 10-inch tube-pan by drawing a circle with an
18-inch diameter on a piece of brown 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 line in pan; grease and set aside.

Cream butter; gradually add sugar, beating well at medium speed of
an electric mixer. Stir in flavorings. Beat egg yolks; alternately
add yolks and 3 cups flours to creamed mixture.

Combine candied pineapple, cherries, citron, golden raisins, pecans,
and walnuts in a bowl; dredge with 1/2 cup flour, stirring to coat
well. Stir mixture into batter. Beat egg whites (at room temperature)
until stiff peaks form; fold into butter.

Spoon batter into prepared pan. Arrange additional candied fruit
and nuts on top of batter, if desired. Cover pan with 10-inch
brown paper circle, greased side down. Bake at 250 degrees for
about 4 hours or until cake tests dones. Remove from oven. Take
off paper cover, and slowly pour 1/4 cup brandy evenly over cake;
cool completely on wire rack.

Remove cake from pan; peel paper liner from cake. Wrap cake in
brandy-soaked cheesecloth. Store in an airtight in a cool place
up to 3 weeks; pour a small amount of brandy over cake each week.
Yield: one 10-inch cake.


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