Mom'S Light Fruitcake
A moist, flavorful fruitcake packed with golden raisins, glazed cherries, pineapple, and pecans, perfect for festive occasions or as a sweet gift for loved ones.
Ingredients
Instructions
- Cream together margarine and sugar until fluffy, then add eggs, flour, and lemon extract and mix well.
- Fold in flour-coated fruits and nuts.
- Pour the batter into greased and floured pans.
- Bake in a preheated oven at 250°F (120°C) for 1 hour, placing a pan of water in the oven for moisture.
- Cool the cake in the pans, then remove and wrap in a hot damp towel (can soak with rum).
- Once cooled, remove the towel, wrap the cake, and refrigerate.
Tips & Substitutions
For a lighter texture, ensure your margarine is at room temperature before creaming. If you prefer a different flavor, you can substitute the lemon extract with orange extract. For a more colorful cake, consider adding dried cranberries or apricots along with the raisins. Make sure to coat the fruits and nuts with flour to prevent them from sinking in the batter.
Serving Suggestions
This fruitcake is delightful on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for added decadence. It pairs beautifully with a cup of spiced tea or coffee. For a festive touch, consider serving it alongside Scalloped Broccoli, a perfect complement to the rich flavors of the cake.
Storage & Reheating
Store the wrapped fruitcake in the refrigerator to maintain its moisture and flavor. It can last for several weeks when properly wrapped. If you want to enjoy it warm, slice and microwave individual pieces for about 10-15 seconds, or gently warm in an oven at a low temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Light Fruitcake contains roughly 2089 calories, with 24g protein, 283g carbohydrates, and 110g fat. It is an excellent source of iron (95% of the Daily Value), dietary fiber (68% of the Daily Value), and vitamin C (67% of the Daily Value). Note that it is relatively high in sodium, at 697mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of margarine in this recipe?
Yes, you can use butter instead of margarine for a richer flavor. Just ensure it’s softened to room temperature for easy creaming with the sugar.
How can I prevent the fruits from sinking to the bottom?
Coating the fruits and nuts in a bit of flour before mixing them into the batter will help suspend them throughout the cake and prevent sinking.
Is it possible to make this recipe ahead of time?
Absolutely! This fruitcake actually improves in flavor when made ahead. You can bake it a week or two in advance and store it wrapped in the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).