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Light Fruit Cake

American.Recipes's picture
Ingredients
  Candied pineapple 1⁄2 Pound
  Candied cherries 1⁄2 Pound
  Mixed candied fruit 1 Pound
  Pitted dates 1 Pound
  Nuts 1 1⁄2 Pound
  White raisins 1 1⁄2 Pound
  Butter 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 12 , well beaten
  Almond extract 1 Teaspoon
  Vanilla 1 Tablespoon
  Lemon extract 2 Teaspoon
  Flour 4 1⁄2 Cup (72 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Whiskey 1⁄2 Cup (8 tbs)
  Cherry preserves 1⁄2 Cup (8 tbs)
  Apricot preserves 1⁄2 Cup (8 tbs)
Directions

Prepare pans by lining with 2 or 3 thicknesses of well-greased heavy brown paper; add layer of waxed paper.
Chop candied fruits, dates and nuts coarsely.
Mix fruits and nuts; set aside.
Cream butter and sugar; add eggs, almond extract, vanilla and lemon extract.
Reserve 1 1/2 cups of flour.
Sift remaining flour, baking powder and salt together; add to creamed mixture alternately with whiskey and preserves.
Mix well.
Dredge fruits and nuts with re- served flour; add to creamed mixture, mixing well.
Pour into prepared pans, packing well.
Bake in 250-degree oven until cakes test done.
Cool; remove paper.
Wrap cakes in brandy-soaked cheesecloth; store in cool place in covered container.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party
Servings: 
10

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