Light Christmas Cake

This was one of my mothers favorite Christmas cakes. The recipe came from the "Edith Adams Christmas baking" flyer. She was a nutritionist for the Vancouver Province paper in the 40's & 50's

• Ready In: 3 hrs 40 mins
• Yields: 2 Cakes

Ingredients

• 1  lb bleached sultana raisins
• 1⁄2 lb red cherries
• 1⁄2 lb green cherries
• 1⁄2 lb  blanched almond, slivered
• 1⁄2 lb  citrus peel, chopped fine
• 1⁄2 lb  candied pineapple, chopped
• 1⁄2 lb butter
• 1  cup sugar
• 2 1⁄2 cups flour
• 1  teaspoon baking powder
• 1 1⁄2 teaspoons cardamom, ground
• 6  eggs
• 1⁄2 cup  orange juice

Directions

1. Prepare fruit and wash raisins the day before.
2. Cream butter and sugar.
3. Add eggs one at a time.
4. Beat until very light.
5. Add sifted flour mixed with cardamom and baking powder.
6. Add orange juice alternately with the flour a little at a time.
7. Dredge fruit with a little extra flour and add to batter.
8. Place in 2 loaf pans, lined with brown paper and greased on the inside.
9. Bake in 250°F degrees oven 2-3 hours or until done.