Light fruit cake

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Light Fruitcake
  Categories: Cakes
       Yield: 1 servings
  
   1 1/2 c  Butter; softened
   1 1/2 c  Sugar
       1 tb Vanilla extract
       1 tb Lemon extract
       7    Eggs; separated
       3 c  All-purpose flour
   1 1/2 lb Candied pineapple
            Yellow/green and red
       1 lb Red and green candied
            -cherries
     1/4 lb Andied citron
     1/2 lb Golden raisins
       3 c  Pecan halves
       1 c  Black walnuts; coarsely
            -chopped
     1/2 c  All-purpose flour
            Additional candied fruit
            -and nuts
     1/4 c  Brandy
            Additional brandy
  
   Recipe by: Southern Living
   Make a liner for a 10-inch tube pan by drawing a circle
   with an 18-inch diameter on a piece of brown paper. (Do not
   use recycled paper.)  Cut out circle; set pan in center,
   and draw around base of pan and inside tube.     Fold
   circle into eighths, having the drawn lines on the outside.
   Cut off tip end of circle along inside drawn line.  Unfold
   paper; cut along folds to the outside drawn line.  From
   another piece of brown paper, cut  another circle with a
   10-inch diameter; grease and set aside.  Place the 18-inch
   liner in pan; grease and set aside.
   
   Cream butter and sugar at medium speed of an electric mixer
   until light and fluffy.  Stir in flavorings.  Beat egg
   yolks.  Alternately add egg yolks and 3 cups flour to
   creamed mixture.
   Combine candied fruit, raisins, and nuts.  Dredge with 1/2
   cup flour.  Stir to coat well.  Stir mixture into batter.
   Beat egg whites until stiff; fold into batter.
   Spoon batter into prepared pan.  Arrange additional fruit
   and nuts on top,  if desired.  Cover pan with greased
   10-inch brown paper circle, placing greased side down.
   Bake at 250 degrees for 4 hours or until cake tests done.
   Remove from oven.  Take off paper cover, and slowly pour
   1/4 cup brandy evenly over cake; let cool completely on a
   wire rack.
   Remove cake from pan; peel paper liner from cake.  Wrap
   cake in brandy soaked cheesecloth.  Store in an airtight
   container in a cool place 3 weeks. Pour a small amount of
   brandy over cake each week.  Yield:  one 10-inch cake.
   
   NOTE: refrigerate light fruitcake for longer storage.
   Refrigeration also makes the cake slice neater and easier.
  
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