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Ingredients

2 cups candied cherries 1 cup raisins 1 cup blanched almonds 1 cup dried pineapple pieces 3 ½ cups all-purpose flour, divided 2 cups white sugar 1 ½ cups butter 6 eggs 1 teaspoon baking powder ¼ teaspoon salt 1 teaspoon vanilla extract 1 teaspoon almond extract

Nutrition Info

429.2 calories carbohydrate: 59.4 g cholesterol: 92.4 mg fat: 19.4 g fiber: 1.6 g protein: 6.3 g saturatedFat: 9.5 g servingSize: - sodium: 187.2 mg sugar: 33.2 g transFat: : - unsaturatedFat: : -

Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture, stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.

2 loaves

An easy light fruit cake that my mother made most years. Try substituting fruits that you like! To me it's the taste and smell of Christmas.