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Easy Light Fruitcake

"This is a mild fruit cake this is super for a wedding cake. This cake may be cooked in different size pans, simply fill the pans 3/four full."

Ingredients :

1 pound candied cherries, halved
5 candied pineapple earrings, finely chopped
6 cups golden raisins
1 1/2 cups candied combined fruit peel
1 cup almonds
1 cup all-motive flour
2 cups butter, softened
2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/four cup orange juice
five cups all-cause flour
2 teaspoons baking powder
1/2 teaspoon salt
6 almonds, split

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 275 ranges F (one hundred thirty five ranges C). Line the lowest and aspects of greased nine x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x three inch deep pan with brown paper. Grease the paper.
In a large bowl, stir together cherries, pineapple, raisins, blended peel, 1 cup pecans, and 1 cup flour. Mix till fruit is covered with flour.
In any other large bowl, cream the butter or margarine and sugar collectively. 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 combination. Stir in floured fruit and nuts. Mix. Spoon batter into organized pans. Fill each pan three/4 complete. Arrange cut up almonds over tops.
Bake for approximately three hours, until toothpick comes out easy. Cover with foil if top gets too dark at the same time as baking.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it frivolously, and make clean-up easier.

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