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Elegant Light Fruit Cake

Elegant Light Fruit Cake

Carol

Carol

This fruit cake does not need a ripening period, and is very lovely to look at and eat. Originally submitted to CakeRecipe.com.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 75.9g
  • 24%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
  2. In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
  3. In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
  4. In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
  5. Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

WTSHUM
52

WTSHUM

12/20/2003

Came out very dense and dry. It's everything that I feared in a "fruitcake". It did, however, have a decent taste. I will not be making this again.

kchallender
16

kchallender

12/30/2007

This was my first fruitcake experience making them. I was desparately trying to duplicate a recipe from my Grandma that died with her when I was a young girl. All my mother could remember about the recipe was that it had a lot of candied fruit in it and a bunch of eggs--well this recipe fit those bills. I didn't realize that one batch would make about 6 full size loaves, so make sure you have some really big bowls to make this. When they finally cooled they were heavy and dry, but they had excellent flavor. The trick to this recipe is soaking the cakes in brandied cheesecloth every couple of days for a couple of weeks. I used E&J VS Brandy because that is what my Grandma used. After about 2 weeks of soaking, they were a real hit. Yummy....

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