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Home Grown Recipes
Light Fruitcake
A traditional Christmas cake with a little something for everyone.
1 cup Glazed cherries, halved
6 Glazed pineapple rings, chopped
1/2 cup Cut citron
1/2 cup Cut mixed peel
1 cup Raisins
1 1/2 cups Slivered almonds
2 1/2 cups Fine coconut

1 cup Butter, softened
1 1/2 cups Granulated sugar
6 Large eggs
1 1/2 Tbsp. Lemon juice
1 Tbsp. Rum flavoring
1 tsp. Vanilla
1/2 cup Milk

4 cups Unbleached white flour
1 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
Line 2 greased 9 x 5 x 3 inch loaf pans with brown paper. Grease paper. Combine first 7 ingredients in a large bowl. Stir well.

Cream butter and sugar in a large bowl. Beat in eggs, 1 at a time. Add lemon juice, flavorings and milk. Mix.

Add remaining ingredients. Stir to moisten. Add fruit mixture. Stir well. Divide between prepared pans. Bake in a 275 deg. oven for 2 1/4 to 2 1/2 hours until an inserted wooden pick comes out clean. Cool on rack. Remove from pans. Wrap in plastic to stand 2 to 3 weeks before freezing.

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