This is a print preview of "Light Fruit Cake" recipe.

• Click here to print
• or return back to Light Fruit Cake.

Light Fruit Cake Recipe

by CookEatShare Cookbook

Ingredients

1 pound butter 6 large eggs 5 1/2 c. flour 1 1/2 c. liquid (hot) fruit juice from maraschino cherries 2 c. flour 2 teaspoon baking pwdr 2 teaspoon nutmeg

1 pound mixed peel (or possibly 1 pound orange peel) 6 slices candied pineapple 2 c. blanched sultana yellow raisins 1 1/2 c. shredded coconut 2 lbs. candied cherries 2 pound fruit cake mixed fruit mix

Directions

1. Cream butter, add in sugar slowly. Separate large eggs, add in 1 unbeaten egg yolk at a time to the butter and sugar mix. Sift flour, baking pwdr and nutmeg together 3 times. Add in all but 1 cupful alternately with warm liquid to batter. Sprinkle reserved cup of flour over prepared fruit and nut mix.Put together batter and fruit; mix well. Beat egg whites till stiff and fold into the combined ingredients. Line deep baking tins with several thicknesses of waxed or possibly brown paper. Bake in a slow oven at 300 degrees or possibly 324 not over, between 4 and 4 1/2 hrs. Approximately 15 lb of cake.

© 2024 CookEatShare