Easy Light Fruitcake Popular Recipes

Saturday, November 24, 2018

Easy Light Fruitcake

"This is a light fruit cake that is remarkable for a marriage cake. This cake can be cooked in other size pans, simply fill the pans three/4 full."

Ingredients :

1 pound candied cherries, halved
5 candied pineapple rings, finely chopped
6 cups golden raisins
1 half of cups candied combined fruit peel
1 cup almonds
1 cup all-cause flour
2 cups butter, softened
2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/four cup orange juice
five cups all-cause flour
2 teaspoons baking powder
half teaspoon salt
6 almonds, cut up

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 275 levels F (135 stages C). Line the lowest and facets of greased 9 x five x three inch loaf pans, and 1 round 4 half of inch x three inch deep pan with brown paper. Grease the paper.
In a huge bowl, stir together cherries, pineapple, raisins, combined peel, 1 cup pecans, and 1 cup flour. Mix till fruit is covered with flour.
In any other 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 combination. Stir in floured fruit and nuts. Mix. Spoon batter into organized pans. Fill each pan three/4 complete. Arrange cut up almonds over tops.
Bake for approximately 3 hours, until toothpick comes out clean. Cover with foil if top gets too darkish while baking.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, prepare dinner it evenly, and make easy-up simpler.

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