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Light Nut And Fruit Cake

Chef.Foodie's picture
Ingredients
  Butter 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 6
  All-purpose flour 2 1⁄2 Cup (40 tbs)
  Baking powder 4 Teaspoon
  Salt 1⁄2 Teaspoon
  Crushed pineapple 1 1⁄4 Cup (20 tbs), not drained
  Bleached sultana raisins 2 Pound
  Shredded coconut 1 Pound
  Chopped citron 1⁄2 Pound
  Blanched almonds 1⁄2 Pound
  Halved candied cherries 1⁄2 Pound
  Vanilla 1 Teaspoon
  Almond extract 1 Teaspoon
  Brandy/Fruit juice 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Preheat oven to 275 degrees.

MAKING
2) In a bowl, combine butter and sugar to cream well.
3) One by one, add eggs and beat well after adding each time.
4) In a bowl, sift together 1 1/2 cups of flour with baking powder and salt.
5) Combine fruits and nuts and add to the remaining 1 cup of flour.
6) Alternately beat in sifted flour and crushed pineapple to butter mixture.
7) Stir in brandy, flavoring and fruit mixture to combine properly.
8) Use 2 deep 8 x 8 inches pans to line with a double thickness of oiled heavy brown paper.
9) Pour the batter in the pans and place inside oven to bake for 3 hours.

SERVING
10) Serve the cake by slicing and topping with whipped cream, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
180 Minutes
Ready In: 
200 Minutes
Servings: 
16

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