Easy Light Fruitcake
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
59
Spice
41
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Cherry (candied, halved)6 cups
Golden Raisins1.5 cups
Mixed Fruit (candied peel)5 cups
All-Purpose Flour2 cups
Butter (softened)2 cups
White Sugar6
Eggs1 tsp
Vanilla Extract1 cup
Orange Juice2 tsps
Baking Powder1 tsp
SaltDirections:
1
Preheat oven to 275 degrees F (135 degrees C)
2
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
3
Grease the paper
4
In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour
5
Mix until fruit is coated with flour
6
In another large bowl, cream the butter or margarine and sugar together
7
Beat in eggs 1 at a time
8
Mix in orange juice and vanilla
9
Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture
10
Stir in floured fruit and nuts
11
Mix
12
Spoon batter into prepared pans
13
Fill each pan 3/4 full
14
Arrange split almonds over tops
15
Bake for about 3 hours, until toothpick comes out clean
16
Cover with foil if top gets too dark while baking