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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."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 91 people have saved this

 

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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 rings, finely chopped
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 618 | Total Fat: 20.8g | Cholesterol: 94mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2008 by Ruth 
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