Light And Moist Fruitcake

Name: Light And Moist Fruitcake
Ingredients: 1 lb candied fruit (in the grocery section); 1 cup golden raisin; 1 orange, zest of; 1 cup dark rum; 1 cup shredded coconut; 8 tablespoons butter or 8 tablespoons margarine; 1 1/2 cups sugar; 1/2 teaspoon salt; 3 eggs; 2 teaspoons vanilla; 4 cups self raising flour; 1 tablespoon baking powder; 1 tablespoon baking soda; 1 cup sour cream

14 ingredients

10 steps

Ingredients

1 lb candied fruit (in the grocery section)
1 cup golden raisin
1 orange, zest of
1 cup dark rum
1 cup shredded coconut
8 tablespoons butter or 8 tablespoons margarine
1 1/2 cups sugar
1/2 teaspoon salt
3 eggs
2 teaspoons vanilla
4 cups self raising flour
1 tablespoon baking powder
1 tablespoon baking soda
1 cup sour cream

Directions

1

Soak the candied fruit, the raisins and the orange zest in the rum for 2 hours.
2

Using an electric beater, cream together the butter and sugar.
3

Add the vanilla, eggs and sour cream and beat together.
4

In a separate bowl sift together the flour, salt, baking powder and baking soda.
5

Slowly add the flour mix into the butter mixture, stirring until incorporated.
6

Add the soaked fruit with its rum, and the coconut, Stir well.
7

Grease and line with greaseproof paper 2 large loaf pans.
8

Divide the cake mix between the 2 loaf pans.
9

Bake at 350°F on middle rack for 1 1/2 hours, or until an inserted knife comes out clean.
10

Cool and remove from pans.