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Photo of: Light Fruitcake

Light Fruitcake

Submitted by: Carol 
This light fruitcake is what some people prefer, and my mother always made both kinds for everyone's taste at Christmas. This recipe is also very old. 
Photo of: Easy Light Fruitcake

Easy Light Fruitcake

Submitted 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. 
Photo of: Easy Light Fruitcake

Easy Light Fruitcake

Submitted 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. 
Photo of: French Fruitcake

French Fruitcake

Submitted by: Carol 
This fruitcake needs no aging. Originally submitted to CakeRecipe.com. 
Photo of: Rich Dark Fruitcake

Rich Dark Fruitcake

Submitted by: Carol 
This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. If 2 cups of butter seems too much for you, substitute shortening for 1 cup of the butter. Other fruit juices can be substituted for grape juice. You can also use 1 cup of drained maraschino cherries in place of the candied cherries. Originally submitted to CakeRecipe.com. 
Photo of: Mom's Fruitcake

Mom's Fruitcake

Submitted by: Sharon 
This is the fruitcake my mother made from the time I was a little girl. It isn't full of the citrus fruits, and I've never met anyone who didn't like it. Originally submitted to CakeRecipe.com. You can use fruit juice instead of the brandy, if you prefer. 
Photo of: Elegant Light Fruit Cake

Elegant Light Fruit Cake

Submitted by: Carol 
This fruit cake does not need a ripening period, and is very lovely to look at and eat. Originally submitted to CakeRecipe.com. 
Photo of: Gumdrop Fruitcake

Gumdrop Fruitcake

Submitted by: Glenda 
A delightful memory from my childhood. My mother made this cake for Christmas every year. She baked it about 3 weeks before, and drizzled it with grape juice daily. 
Photo of: Mom's Brazil Nut Fruitcake

Mom's Brazil Nut Fruitcake

Submitted by: Carla A. 
There's just enough cake to hold the nuts and fruit together, and no nasty citron. This is one terrific cake. Originally submitted to CakeRecipe.com. 
Photo of: Crushed Pineapple Fruitcake

Crushed Pineapple Fruitcake

Submitted by: Carol 
This is a very good cake for Christmas. Do not double this recipe. You don't need to age this cake. Pineapple extract can be substituted for almond extract if you'd like your cake even more pineapple tasting! Originally submitted to CakeRecipe.com. 
 
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