Light Fruitcake

15 ingredients
12 steps

Ingredients

  • 2 cups flour, sifted
  • 12 teaspoon salt
  • 1 cup sugar
  • 1 tablespoon orange rind, grated
  • 12 cup orange, pineapple or
  • apricot nectar
  • 2 cups pecan halves
  • 1 cup candied cherry, left whole
  • 1 cup dried apricot, quartered
  • 1 cup seedless raisin
  • 1 teaspoon baking powder
  • 23 cup butter
  • 3 eggs
  • 2 teaspoons lemons, rind of
  • 2 (8 ounce) jars mixed fruit

Directions

  1. 1
    Sift flour with baking powder and salt.
  2. 2
    Cream butter and sugar until light and fluffy.
  3. 3
    Beat in eggs, one at a time.
  4. 4
    Add grated orange and lemon rinds.
  5. 5
    Add sifted flour mixture alternately with fruit juice.
  6. 6
    Mix well.
  7. 7
    Stir in pecans and fruits.
  8. 8
    Pack into a greased and wax paper lined 9 x 13-inch loaf pan.
  9. 9
    Bake in preheated oven at 250 degrees for 3 hours or until cake tests done.
  10. 10
    Cool on rack.
  11. 11
    Remove from pan.
  12. 12
    Wrap cooled cake in foil to keep moist.

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