Easy Light Fruitcake

2

"This is a light fruit cake that is excellent for a wedding cake. This cake can be cooked in other size pans, just fill the pans 3/4 full."

Ingredients

servings 618 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 104.8g
  • 34%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 275 degrees F (135 degrees C). 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. Grease the paper.
  2. In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
  3. In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.
  4. Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.

Reviews

2

Thank you!

There were a lot of complaints on this recipe(on the other listing as it appears twice). This recipe works great with a few modifications. 1. You can use any type of dried fruit to equal 6 cups ...