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Easy Light Fruitcake

"This is a light fruit cake that is excellent for a wedding cake. This cake can be cooked in other size pans, just fill the pans 3/4 full."

Ingredients :

• 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

Instructions :

Prep :	Cook : 24M	Ready in :

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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