Light Moist Fruitcake
Light Moist Fruitcake is an impressive dinner. Made with 1 1/2 c. chopped candies cherries, 1 c. chopped candied pineapple, 1/2 c. candied citron, 1/2 c. candied lemon peel and 1/2 c. candied orange peel, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Combine fruits nuts; coat well with 1 cup of the flour. Cream margarine sugar together until light and fluffy. Add eggs, one a time, beating well after each. Combine corn syrup orange juice.
Add alternately with remaining flour to creamed mixture. Fold in fruits and nuts. Pour batter into well-greased pans desired shapes.
For 4 1/2 x 2 5/8 x 2-inch pans,
60 to 70 minutes at 275°. For 5 1/2 cup ring mold, bake 75 to 85 minutes at 275°.
Makes 8 small loaves or 2 ring cakes.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment