UA Recipe Collection

Light Fruitcake

Summary

Yield
2 Fruitcakes
SourceMarge Smith (1980)
Prep time30 minutes
Cooking time4 hours
Total time4 hours, 30 minutes

Ingredients

2 c
sugar (granulated)
1 lb
butter
6 c
sifted flour
1 t
mace
1 t
nutmeg
2 t
baking powder
1 t
salt
4 c
almonds, pecans, walnuts
2 pk
light raisins
1 pk
currants
1 pk
citron
3 pk
red cherries
1 q
mixed peels
12
beaten eggs
1⁄2 c
orange juice
1 1⁄2 c
sherry
1 c
flour (for dredging)

Instructions

Grease loaf pans with butter. Line with wax paper. Preheat oven to 250°. Place pan of water under baking pans. Beat sugar with butter; set aside. Add dry seasoning to flour. Mix into dredged fruit. Beat eggs. Add sherry and orange juice. Add to dry ingredients. Moisten evenly, stirring up from bottom. Mix well. Fill pans 3/4 full, pressing down whole cherries and nuts. Smooth tops. Cover pans with brown wrapping paper. Bake 4 hours in 250° oven. Tops may be glazed after baking and decorated with red, green cherries, pineapple slices and almonds. When cool, wrap in aluminum foil, large baggies, freeze to age. 

Notes

Bake in November for Christmas giving.