White Fruitcake

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups golden raisins
1 cup dried apricot, quartered
1 cup crystallized ginger
1 cup canned pineapple chunk, drained,quartered
1 cup blanched almond, coarsely chopped
1 cup walnut, coarsely chopped
1 cup butter, room temperature
1 cup sugar
5 eggs
2 teaspoons freshly grated lemon, zest of
2 teaspoons freshly grated orange zest
1 tablespoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract

3 loaves Change size or US/metric | 3 hours 30 minutes 30 mins prep

1. Preheat oven to 270F.
2. Line three 4 ½ x 8 ½ inch loaf pans with parchment; generously butter
paper.
3. Sift flour, baking powder and salt into large bowl.
4. Stir with fork to blend.
5. Add apricots, ginger, raisins, pineapple, almonds and walnuts and toss
gently to coat.
6. Cream butter and sugar in another bowl until light and fluffy.
7. Beating by hand, gradually add fruit mixture, alternately with eggs, one
at a time, beating vigorously after each addition.
8. Blend in peels and vanilla and almond extracts.
9. Divide batter evenly among pans.
10. Bake until a tester comes out clean, about 2 hours.
11. Cool 30 minutes.
12. Turn out.
13. Peel off paper and cool completely.