Light Fruitcake

Name: Light Fruitcake
Ingredients: 1/2 lb. candied pineapple; 1/2 lb. candied cherries; 1 lb. mixed candied fruit; 1 lb. pitted dates; 1-1/2 lbs. nuts; 1-1/2 lb. raisins; 2 cups butter; 2 cups sugar; 12 eggs, well beaten; 1 tsp. almond extract; 1 Tbsp. vanilla extract; 2 tsps. lemon extract; 4-1/2 cups all-purpose flour (Gold Medal); 2 tsps. baking powder; 1/2 tsp. salt; 1/2 cup whiskey; 1/2 cup cherry preserves; 1/2 cup apricot preserves; Apricot Brandy or Peach Schnapps

19 ingredients

11 steps

Ingredients

1/2 lb. candied pineapple
1/2 lb. candied cherries
1 lb. mixed candied fruit
1 lb. pitted dates
1-1/2 lbs. nuts
1-1/2 lb. raisins
2 cups butter
2 cups sugar
12 eggs, well beaten
1 tsp. almond extract
1 Tbsp. vanilla extract
2 tsps. lemon extract
4-1/2 cups all-purpose flour (Gold Medal)
2 tsps. baking powder
1/2 tsp. salt
1/2 cup whiskey
1/2 cup cherry preserves
1/2 cup apricot preserves
Apricot Brandy or Peach Schnapps

Directions

1

Prepare 2 regular tube pans by lining with 1-3 thicknesses of well greased heavy brown paper.
2

Add a layer of waxed paper.
3

Chop candied fruits, dates and nuts coarsely and mix together.
4

Set aside. Cream butter and sugar, add eggs, almond, vanilla and lemon extracts.
5

Reserve 1-1/2 cups of flour.
6

Sift remaining flour, baking powder and salt together and add to creamed mixture alternately with whiskey and preserves.
7

Mix well. Dredge fruits and nuts with reserved flour and add to creamed mixture.
8

Mix well.
9

Pour into prepared pans packing well.
10

Bake at 250 degrees until cake tests done, approximately 3-4 hours of baking time. Cool and remove paper.
11

Soak with apricot brandy or peach schnapps.