Fruit Cake(Light)
Ingredients
Instructions
- Mix, leaving fruit uncut.
- Cream butter and sugar and eggs. Add flour.
- Dredge fruit and nuts.
- Bake in greased tube (10-inch) or two (10-inch) pans.
- Line pans with greased brown paper.
- Baste with brandy or sherry.
- Leave out 2 to 3 days before storing. Store in covered container.
- Ready in 1 to 2 weeks.
Nutrition & Diet Analysis (per serving)
442
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).