Easy Light Fruitcake

This is a light fruit cake that is excellent for a wedding cake. This cake can be cooked in other size pans, just fill the pans 3/4 full.

• Calories: 618 Calories

Ingredients

• 6 eggs
• 2 cups white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 5 cups all-purpose flour
• 2 cups butter, softened
• ¼ cup orange juice
• 6 cups golden raisins
• 1 pound candied cherries, halved
• 5 candied pineapple rings, finely chopped
• 1 ½ cups candied mixed fruit peel
• 1 cup almonds
• 6 almonds, split

Recipe Instructions

Step 1

Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.

Step 2

In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.

Step 3

In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.

Step 4

Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.