Easy Light Fruitcake recipe
All Recipes Dessert Recipes Cakes Wedding Cake Recipes
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 caloriescarbohydrate: 104.8 gcholesterol: 87.2 mgfat: 20.8 gfiber: 3.6 gprotein: 7.8 gsaturatedFat: 10.5 gservingSize: -sodium: 240.8 mgsugar: 57.3 gtransFat: : -unsaturatedFat: : -
Directions Easy Light Fruitcake
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.