Light Fruitcake Best Dishes

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Light Fruitcake

"This light fruitcake is what a few humans pick, and my mother constantly made both types for absolutely everyone's flavor at Christmas. This recipe is likewise very antique. Originally submitted to CakeRecipe.Com."

Ingredients :

1 cup butter
1 1/2 cups raisins
1/2 pound chopped candied citron
1/4 pound almonds
3/four cup maraschino cherries, drained
2 half of cups sifted all-motive flour
1 teaspoon baking powder
half teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons rosewater
1 teaspoon lemon zest
1 1/4 cups white sugar
four eggs
1 1/2 tablespoons lemon juice

Instructions :

Prep :	Cook : 24M	Ready in :

Wash and dry raisins. Cut peel in paper-thin strips. Blanch almonds, and slice lengthwise. Slice cherries in half of. Combine fruit and nuts in big bowl, and upload 1/2 cup of the sifted flour; blend until fruit is well coated.
Grease and line cake pans with three layers of heavy waxed paper, or 2 layers brown paper. These round pans are at least 3 inches deep. The small pan is 6 inches across, and the medium size pan is 9 inches across. Grease once more. Preheat oven to 275 ranges F (one hundred thirty five tiers C).
Cream butter until fluffy; upload extracts and lemon rind. Gradually add sugar, mixing until creamy. Beat eggs until mild and lemon-colored, and add into creamed mixture. Beat collectively well.
Sift together final 2 cups flour with the baking powder and salt. Add those dry ingredients alternately with fruit and nut combination, folding in lightly until nicely combined. Stir in lemon juice.
Turn batter into organized cake tins, filling 2/3 complete and spreading batter flippantly. Bake small cake for 1 half of hours, and the medium length cake for two hours. Remove from oven. Allow to face in tin 5 mins. Turn cake out on wire cake rack to chill.

Notes :

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