Light Fruitcake
Light Fruitcake is an impressive dinner. Made with 1 doz. eggs, 1 lb. butter, 5 c. flour, 1 lb. sugar and 2 lb. white raisins, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Cream butter; add sugar gradually, then add egg yolks that have been beaten until lemon colored.
Beat well, then add flour and wine alternately, reserving 1 cup flour to mix with the fruit. Add beaten egg whites last before adding fruit.
(Rub the cup of flour well into the fruit before adding to the batter.)
Bake from 2 to 3 hours in a very slow oven according to size of the cake. (Sift flour from 3 to 5 times.
You can add as many different nuts as you want.)
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