White Fruit Cake

[Cookie]

Wonderfully moist. Full of color.

3 cups light raisins
2 cups cut mixed glazed fruit
6 candied pineapple slices, cut up
1/3 cup chopped orange peel
1/3 cup chopped lemon peel
1 cup green glazed cherries
1 cup red glazed cherries
1 1/2 cup whole blanched almonds
1 1/2 cups pecan halves
1 cup all purpose flour
1 lb. butter or hard margarine, softened
2 cups granulated sugar
10 large eggs
Grated rind of 1 lemon
Juice of 1 lemon
2 tsp. almond flavoring
1 tsp. vanilla flavoring
3 cups all purpose flour
1 tsp. salt
1 tsp. baking powder
Makes 3 cakes or 8 pound total
Line 3 greased 9 x 5 x 3" loaf pans with brown paper.
Grease paper.
Measure first 10 ingredients into large bowl.
Stir to coat fruit with flour.
Cream butter and sugar in large mixing bowl.
Beat in eggs, 1 at a time.
Add remaining ingredients.
Stir.
Add fruit mixture.
Stir.
Divide among prepared pans.
Bake in 275F oven for 2 to 2 1/2 hours until an inserted wooden pick comes out clean.
Cool on rack.
Remove from pans.
Wrap in plastic or store for 2 to 3 weeks before freezing.