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Mrs. Allingham's Light Fruitcake

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“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:
3hrs 30mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

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.

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