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Light Fruit Cake

Submitted by Reta Beer, Cornwall

1/2 cup citrus peel (I use mixed fruit)
1 cup candied cherries
3 cups light raisins
2/3 cup chopped candied pineapple
1 cup slivered blanched almonds
2 cups desiccated coconut
2 Tbsp. finely grated orange rind
-2/3 cup orange juice
1/2 cup butter
1 cup sugar
3 eggs
1/2 tsp. vanilla
1/2 tsp. almond extract
2 cups sifted all­purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk

Grease and line bottom and sides of pan with two layers of brown paper. Grease well. Mix fruits, almonds, coconut, orange rind and juice. Cover and let stand overnight. Cream butter, gradually add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extract. Combine and sift flour, baking powder and salt. Stir into batter alternately with milk. Add fruit mixture, pour into pans and bake at 275 F until skewer inserted comes out clean (approximately 2­ to 2 1/2 hours for small pans and 3 to ­3 1/2 hours for large pans. Cool completely in pans on racks. This keeps indefinitely, isn't expensive and is delicious.

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