Easy Light Fruitcake

Ingridients

1 pound candied cherries, halved

5 candied pineapple rings, finely chopped

6 cups golden raisins

1 1/2 cups candied mixed fruit peel

1 cup almonds

1 cup all-purpose flour

2 cups butter, softened

2 cups white sugar

6 eggs

1 teaspoon vanilla extract

1/4 cup orange juice

5 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

6 almonds, split

Directions

Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.

In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.

In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.

Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.