Light Fruitcake Preheat oven to 880 degree* 4 cups

Light Fruitcake Preheat oven to 880 degree* 4 cups flour 11/3 cups pecans, cut in pieces 11/3 cups yellow raisins 11/3 cups chopped dried apricots 1 teaspoon baking powder Vi teaspoon salt 3/4 cup butter 2 cups sugar 5 eggs 1 teaspoon vanilla Mix Vi cup of the silted flour with the nuts and fruits. Resift the remaining flour with 1 teaspoon baking powder and the salt. In a separate bowl, cream the butter, add the sugar, beat in the eggs one at a time and add the vanilla. Continue to beat until light Stir the flour mixture into the butteregg mixture and continue beating until thoroughly mixed. Fold in the floured nuts and fruits. Pour into two buttered and lined loaf pans and bake one hour. Dark Fruit Cake Preheat oven to 275 degrees 4 cups flour 1 tablespoon each cinnamon, doves, all spice and nutmeg Vt tablespoon mace 1V4 teaspoons salt 2V4 pounds currants, washed 2Vi pounds raisins, cut up 1 pound dates, cut up and pitted 1 pound pecan meats, broken

^^Lpound brown sugar (2 2/3 cups, 1 pound butter 15 egg yolks, beaten Vi cup bourbon and V* cup wine 15 egg whites Sift the flour, reserving me cup. Resift the remaining flour with the ■pices and salt. Mix the fruit and nuts and sprinkle with the reserved flour. Cream the butter, add the sugar and beat in the egg yolksi Add the flour mixture to the butter mixture, alternating with the whiskey and wine. Fold in the floured fruits and nuts. Beat the egg whites until stiff and fold them into the butter mixture. Pour into six buttered and lined loaf pans and bake for about ltt hours with a shallow pan of water in the oven, for the first half hour. Allow more time for baking if a large pan, such as a tube pan, is used.