Light Fruit Cake Recipe

Name: Light Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 qt. pecans; 1 lb. white raisins; 1/2 lb. candied cherries; 1/2 lb. candied pineapple; 2 oz. lemon extract; 6 eggs, divided yolks from whites; 5 c. flour; 3 c. sugar; 1 lb. butter; 2 Tbsp. water with 1 Tbsp. soda dissolved in it

Servings: persons

1 qt. pecans
1 lb. white raisins
1/2 lb. candied cherries
1/2 lb. candied pineapple
2 oz. lemon extract
6 eggs, divided yolks from whites
5 c. flour
3 c. sugar
1 lb. butter
2 Tbsp. water with 1 Tbsp. soda dissolved in it

1
Cream butter and sugar.
2
Mix 2 cups of flour with fruit, nuts and raisins.
3
Cream egg yolks with butter and sugar.
4
Add lemon extract.
5
Add remaining (3 cups) flour and soda water.
6
Mix thoroughly.
7
Add fruit and nuts mixture.
8
Don't worry if batter is dry.
9
Fold in beaten egg whites (last).
10
Batter is still quite dry.
11
Grease and flour tube cake pan.
12
Bake 3 hours at 250u00b0.
13
If you make only half the recipe, bake only 1 3/4 hours.
14
Wrap in cloth moistened with rum or apple cider.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 qt. pecans, 1 lb. white raisins, 1/2 lb. candied cherries, 1/2 lb. candied pineapple, 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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