“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.” - by Carol
Ingredients
Adjust Servings
Original recipe yields 2 - 9 x 5 x 3 inch loaf pans and 1- 4 1/2 x 3 pan
Directions
- 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.
- 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.
- 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.
- Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.
Nutrition
Amount Per Serving (24 total)
- Calories
- 618 cal
- 31%
- Fat
- 20.8 g
- 32%
- Carbs
- 104.8 g
- 34%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
Thousewife
"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 total ..." See morethat you like, ie light/dark raisins, chopped dried apricots, dried cherries, cranberries, currants etc 2. Add 1 extra cup butter. Use a mix of sugars ie white, brown and splenda to equal 2 cups. 3. Add some cinnamon/nutmeg to enhance flavor 4. Finally and this is the key set the timer in 1 hour increments so it does not over bake as baking time of 3 hours will probably overbake and dry it out. 5. For those who like this you can add a couple of tablespoons rum every few days til Christmas and this also makes it moist and tasty."
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