“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. Originally submitted to CakeRecipe.com.” - 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 (36 total)
- Calories
- 385 cal
- 19%
- Fat
- 13.5 g
- 21%
- Carbs
- 63.9 g
- 21%
Based on a 2,000 calorie diet
Share It
Reviews (3)
Rate This Recipe
"Ick! This fruitcake (even though it was covered while baking) was dry, crumbly, dense and hard as a brick!!! A small church near where I grew up used to make and sell a (very moist) light fruitcake ..." See moreas a fundraiser. If anyone knows of a recipe like that please post!"
Cyndi
"The other reviews were pretty right on, this recipe is kind of dry and crumbly but...it makes really good toast and I even cut it into slices and then baked it and made a kind of biscotti and it was d..." See moreelicious. And the over all flavor of this fruit cake is really good, so dont give up on it just work on it a bit."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
