Elegant Light Fruit Cake

Made  times

"This fruit cake does not need a ripening period, and is very lovely to look at and eat. Originally submitted to CakeRecipe.com."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 430 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 75.9g
  • 24%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  1. Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
  2. In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
  3. In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
  4. In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
  5. Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.



Came out very dense and dry. It's everything that I feared in a "fruitcake". It did, however, have a decent taste. I will not be making this again.

This was my first fruitcake experience making them. I was desparately trying to duplicate a recipe from my Grandma that died with her when I was a young girl. All my mother could remember abou...

From around the web