Easy Light Fruitcake
Ingredients
- 1 pound candied cherries, halved ⓘ
- 5 candied pineapple rings, finely chopped ⓘ
- 6 cups golden raisins ⓘ
- 1 1/2 cups candied mixed fruit peel ⓘ
- 1 cup almonds ⓘ
- 1 cup all-purpose flour ⓘ
- 2 cups butter, softened ⓘ
- 2 cups white sugar
- 6 eggs ⓘ
- 1 teaspoon vanilla extract
- 1/4 cup orange juice ⓘ
- 5 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
Instructions
- 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 & Diet Analysis (per serving)
853
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).