Dave Smith wrote:
> I just made my Christmas (light) fruit cake the other day. The recipe I use
> makes a very thick batter. The fruit does not budge during the baking.
> The batter I use is 2 cups soft butter, 2 cups sugar, 8 eggs, 1 cup sour
> cream, 3 Tblsp lemon juice, 2 tsp. lemon rind 5 1/2 cups flour and 1/2 tsp.
> baking soda 1 tsp. salt. Then I use 3 cups raisins, 2 cups each green and
> red cherries and 2 cups pineapple. I leave out the dates and pecans. I toss
> the fruit in the flour mixture before stirring it into the wet ingredients.
> It is so think I have to wet a spatula to spread in into the loaf pans.

Ack! You omit dates and pecans, yet include icky creepy red and green
cherries?? Argh! You leave out the best part!!