Light Fruit Cake Recipe

Name: Light Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. red and green cherries; 1 1/2 lb. pineapple (white and green); 1 lb. coconut; 1 1/2 lb. shelled pecans; 6 eggs; 1/2 lb. butter; 2 c. sugar; 3 c. plain flour; 1 Tbsp. rum flavoring; 1 Tbsp. brandy flavoring; 1 Tbsp. vanilla

Servings: persons

1 1/2 lb. red and green cherries
1 1/2 lb. pineapple (white and green)
1 lb. coconut
1 1/2 lb. shelled pecans
6 eggs
1/2 lb. butter
2 c. sugar
3 c. plain flour
1 Tbsp. rum flavoring
1 Tbsp. brandy flavoring
1 Tbsp. vanilla

1
Cream sugar and butter.
2
Add eggs, one at a time; beat well. Add flour, one cup at a time.
3
Beat well after each addition.
4
Add flavorings and mix well.
5
Cut fruit in small pieces and mix with coconut and nuts.
6
Pour batter over fruit and nut mixture and mix well.
7
Bake in tube pan.
8
Start baking at 300u00b0 for 45 minutes. Then turn down temperature to 275u00b0 for 1 1/2 hours.
9
This cake can be frozen.

3012

kcal

Calories

185

Fat

305

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb. red and green cherries, 1 1/2 lb. pineapple (white and green), 1 lb. coconut, 1 1/2 lb. shelled pecans, and more.

Yes, Light Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Light Fruit Cake

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