Ten Egg Fruitcake

Another recipe for people who have "happy hens" as it requires a lot of eggs This recipe has more glazed fruit than dried fruit. It is from Nan Findlay's copy of the Dorset Park Hockey League Cookbook and makes a light, almond-flavored Christmas fruitcake.

• 2 lbs. golden raisins
• 1/2 lb. glazed red cherries
• 1/2 lb. glazed green cherries
• 1/4 lb. glazed pineapple pieces
• 1/2 lb. shredded coconut
• 1/2 lb. slivered almonds
• 2 cups white granulated sugar
• 1 cup softened butter
• 10 large eggs
• 1 tsp almond extract
• 4 cups all purpose flour
• 1/2 tsp. grated nutmeg
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 medium-sized orange, juiced
• 1 lemon, juiced

1. Prepare the fruit and nuts by cutting into small pieces and coating with some of the flour.
2. Cream the softened butter and sugar till creamy, adding the sugar a little at a time.
3. Crack the eggs into a bowl, beat, then stir in the almond extract to blend. Gradually add this egg mixture to the butter mixture, combine.
4. In a separate bowl, sift together flour, salt, baking powder and nutmeg, stir to combine. In another bowl or a measuring cup, combine the juice of 1 medium-sized orange and 1 lemon (remove any seeds.)
5. Alternate adding the fruit/nut mixture, the dry ingredients and the fruit juice, to the butter mixture. Beat after each addition.
6. Pour into pans lined with greased parchment paper. Place a small pan of water in the oven with the cake pans, to keep the cake moist while baking. Bake in a preheated 275 degree F. oven about 2-1/2 to 3 hours.