Easy Light Fruitcake recipe

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Ingredients

1 pound candied cherries, halved
5 candied pineapple rings, finely chopped
6 cups golden raisins
1 ½ 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
¼ cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
6 almonds, split

Nutrition Info

618 calories
carbohydrate: 104.8 g
cholesterol: 87.2 mg
fat: 20.8 g
fiber: 3.6 g
protein: 7.8 g
saturatedFat: 10.5 g
servingSize: -
sodium: 240.8 mg
sugar: 57.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

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

Recipe Note

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.

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