Title: Light Fruitcake
Categories: Cake
Yield: 1 Servings
| 5 | c | White raisins |
| 2 | c | Chopped dried white figs |
| 5 | c | Sliced citron |
| 2 | c | Candied cherries, halved |
| 1/2 | c | Fruit juice |
| 2 | ts | Cardamom seeds |
| 3 | ts | Nutmeg |
| 4 | ts | Mace |
| 1 | ts | Cinnamon |
| 1 1/2 | c | Thick orange marmalade |
| 4 1/2 | c | Sifted flour |
| 3 | ts | Baking powder |
| 1 1/2 | ts | Salt |
| 2 | c | Shortening |
| 2 | c | Sugar |
| 8 | | Eggs |
| 1 | ts | Vanilla |
| 2 | ts | Lemon extract |
| 1 1/2 | c | Chopped Brazil nuts |
| 2 | c | Broken walnut meats |
Rinse fruits, drain and dry on towel. (If figs are very dry, let stand in
hot water about 5 minutes). Cut figs into thin strips. Combine fruit
juice and spices; mix and pour over combined fruit. Add marmalade and mix
well. Cover and let stand overnight. Sift flour, baking powder and salt
together. Cream shortening and sugar until fluffy. Add beaten eggs and
mix. Add flour, fruit mixture, flavoring and nuts and stir until fruit is
well distributed. Pour into 2 (9 inch) tube cake pans which have been
lined with 2 thicknesses of greased brown paper. Smooth tops and decorate
if desired. Bake in a 275 degree oven for 3 3/4 to 4 hours. Test with a
toothpick before removing from oven. May be used as soon as cool or
ripened. Baked weight should be about 9 3/4 pounds.