Light Fruit Cake

Discussion in 'Food and nutrition' started by STRANRAERSCOT, Dec 17, 2005.

  1. Light Fruit Cake

    Recipe By: MY MOM
    Serving Size: 10
    Categories: Holidays

    1/2 pound Glace pineapple
    2 pounds Sultanas
    1 pound Glace cherries ; red &
    1 pound Almonds
    5 cups Flour
    1 teaspoon Baking powder
    1 pound Butter
    2 cups Sugar ; 1 lb
    1/2 teaspoon Nutmeg
    10 Eggs
    1 Lemon ; juice & rind
    1 Orange ; juice & rind
    1 teaspoon Rose extract
    1 teaspoon Almond extract

    Clean sultanas, slice pineapple thinly, halve cherries. Mix and sift
    flour, baking powder and spice and add half to prepared fruit. In a large
    bowl, cream butter and gradually beat in sugar. Add well beaten eggs and
    beat well. Fold other half of flour mixture into creamed mixture
    alternately with juices and beat well. Add fruit to to creamed mixture.
    Combine mixture til thoroughly blended. Split almonds and add to mixture,
    saving some whole for top. Add flavourings. Pour mixture into cake pans
    which have been lined with 3 thicknesses of newspaper, with top layer of
    greased wax paper. Bake cake at 275 F. for approximately 3 hours or til
    firm and until cake mixture is firm when pressed. Cool on cake rack
    until thoroughly cold. Wrap in foil and store in refrigerator. Makes 2
    large or 1 large and 2 loaf tins.
    >From Helen Peagram

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