Light Fruitcake
Light Fruitcake is an impressive dinner. Made with 4 c. pecan halves, 2 c. whole candied cherries, 1 1/2 c. light raisins, 1 1/2 c. butter or margarine and 3 eggs, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
In large mixing bowl, combine pecans, walnuts, cherries, pineapple and raisins.
Toss with the 1 cup flour; set aside.
Cream together butter or margarine and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in lemon extract.
Sift together the 2 cups flour and the baking powder.
Add in thirds to the creamed mixture; mix well.
Add batter to fruit, mixing well to coat all fruits and nuts.
Transfer batter to a well-greased 10-inch tube pan, covering tightly with foil.
Place a pan of hot water on bottom oven rack.
Bake cake on shelf above water in slow oven (300Β°) for 2 1/2 hours.
Remove foil; bake 3 to 5 minutes or until top is slightly dry.
Remove cake from pan when cooled thoroughly.
Store in tightly covered container.
π· Perfect Pairings
Complete your meal with these
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