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Easy Light Fruitcake

By: Carol

"This is a light fruit cake that is excellent for a wedding cake. This cake can be cooked in other size pans, just fill the pans 3/4 full. Originally submitted to CakeRecipe.com."

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Servings (Help)

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Original Recipe Yield 2 - 9 x 5 x 3 inch loaf pans and 1- 4 1/2 x 3 pan

Ingredients

1 pound candied cherries, halved
5 candied pineapple slices
6 cups golden raisins
1 1/2 cups candied mixed fruit peel
1 cup almonds
1 cup all-purpose flour
2 cups butter, softened
2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/4 cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 almonds, split

Directions

Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.
In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.
Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.