Mrs. Allingham's Light Fruitcake

I found this recipe, written in old-fashioned handwriting, on the inside cover of an old cookbook I picked up at an estate sale. I've copied it here, as written; I've guessed at a serving amount. I haven't made this, but I sure would like to try it.

• Ready In: 3 hrs 30 mins
• Serves: 24

Ingredients

• 1  cup butter
• 1  cup  fruit sugar
• 4  large eggs (or 5 medium eggs)
• 2 3⁄4 cups flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  lb bleached sultana raisins
• 1⁄4 lb  citrus peel
• 1  slice  green  candied pineapple
• 1⁄2 lb  candied red cherries
• 1  lemon, juice and rind of

Directions

1. Cream butter and sugar; add eggs, one at a time, beating very thoroughly after each.
2. Put one cup of the flour on fruit (I guess it is assumed that you knew you had to cut the pineapple ring up); stir.
3. Beat remaining flour into butter/egg mixture; then add lemon juice and rind (I'm guessing you would chop it first, or have it as zest; Mrs. Allingham didn't say).
4. Stir fruit mixture inches.
5. Bake at 250 degrees for 2 1/2 to 3 hours.
6. Note: this is how the recipe is worded; my guess is that the batter should go into greased and floured pans, or even pans lined with buttered brown paper.