Light Fruitcake

• 4 cups sifted all-purpose flour
• 1 tsp salt
• 2 tsp baking powder
• 2 cups walnut
• 1 lb candied fruit mix
• 2-1/2 blocks butter
• 2 cups sugar
• 1 block (8-oz) cream cheese, softened
• 6 eggs
• 1/4 cup sweet wine
• 1 tsp lemon extract

Sift together flour, salt, baking powder. Combine nuts and candied fruit mix into the sifted flour, blending thoroughly. Cream butter and sugar until fluffy and light. Add cream cheese and blend. Beat in eggs, one at a time. Stir into floured fruit mixture. Blend in wine and lemon extract. Put shallow pan of water on lower rack. Bake in a slow oven, 325 degrees, about 2 hours.

Tracy Noboru Takamine, Class of 1975