Light Fruitcake
A home-kitchen version of light fruitcake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 4 c. pecan halves
- 2 c. whole candied cherries
- 1 1/2 c. light raisins
- 1 1/2 c. butter or margarine
- 3 eggs
- 2 c. sifted flour
- light corn syrup
- 2 c. English walnuts
- 2 c. diced candied pineapple
- 1 c. sifted flour
- 1 1/2 c. sugar
- 1 (1 oz.) bottle lemon extract
- 3/4 tsp. baking powder
- red and green candied cherries
Method
In large mixing bowl, combine pecans, walnuts, cherries, pineapple and raisins. Toss with the 1 cup flour; set aside. Cream together butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon extract. Sift together the 2 cups flour and the baking powder. Add in thirds to the creamed mixture; mix well. Add batter to fruit, mixing well to coat all fruits and nuts. Transfer batter to a well-greased 10-inch tube pan, covering tightly with foil. Place a pan of hot water on bottom oven rack. Bake cake on shelf above water in slow oven (300°) for 2 1/2 hours. Remove foil; bake 3 to 5 minutes or until top is slightly dry. Remove cake from pan when cooled thoroughly. Store in tightly covered container.
