[mcgill]

Light Fruit Cake

1 lb. blanched almonds, slivered
1 7-oz. pkg. flaked coconut
1 lb. sultana raisins
1/2 lb. citron, cut up
1/2 lb. candied orange peel, cut up
1/2 lb. red candied cherries, halved
1/2 lb. green candied cherries, halved
Grated rind of 1 lemon
4 c. sifted all purpose flour
1 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1 c. butter
1 1/2 c. sugar
1 tbsp. lemon juice
10 egg whites

Heat oven to 250 degrees. Grease 10" tube pan and line bottom and sides with heavy brown paper.

Mix nuts, fruits and grated lemon rind in a large bowl. Sift flour, baking powder, soda and salt together over fruit mixture and blend well until all fruit is coated with flour.

Cream butter. Add sugar gradually and continue creaming until light and fluffy. Add lemon juice and fruit-flour mixture and blend thoroughly. (You will probably find it easier to use your hands to be sure the mixture is well blended.) Beat egg whites stiff and fold in. Spoon into prepared pan, packing down lightly.

Bake at 250 degrees 2 1/2 hrs. Increase oven temperature to 300 degrees until cake tests done when a toothpick is inserted in the centre, about 30 minutes.

When cool enough to handle, wrap in a double layer of cheese cloth over the cake and then wrap cake and cheese cloth with a layer of tin foil. Once cake is cut, insert a piece of an apple or orange to add moisture to the cake. Store in a cool dark place or in refrigerator with another layer of tin foil.

Optional: Pierce cake top with a fork and drizzle lightly with light rum, orange juice or white grape juice to add moisture and flavor to the cake.