Light Fruitcake
Light Fruitcake is an impressive dinner. Made with 1/2 lb. candied pineapple, 1/2 lb. candied cherries, 1 lb. mixed candied fruit, 1 lb. pitted dates and 1-1/2 lbs. nuts, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Prepare 2 regular tube pans by lining with 1-3 thicknesses of well greased heavy brown paper.
Add a layer of waxed paper.
Chop candied fruits, dates and nuts coarsely and mix together.
Set aside. Cream butter and sugar, add eggs, almond, vanilla and lemon extracts.
Reserve 1-1/2 cups of flour.
Sift remaining flour, baking powder and salt together and add to creamed mixture alternately with whiskey and preserves.
Mix well. Dredge fruits and nuts with reserved flour and add to creamed mixture.
Mix well.
Pour into prepared pans packing well.
Bake at 250 degrees until cake tests done, approximately 3-4 hours of baking time. Cool and remove paper.
Soak with apricot brandy or peach schnapps.
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