Light Fruitcake – a delicious recipe with pecan halves, candied cherries, light raisins, butter, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In large mixing bowl, combine pecans, walnuts, cherries, pineapple and raisins. Toss with the 1 cup flour; set aside. Cream together butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon extract. Sift together the 2 cups flour and the baking powder. Add in thirds to the creamed mixture; mix well. Add batter to fruit, mixing well to coat all fruits and nuts. Transfer batter to a well-greased 10-inch tube pan, covering tightly with foil. Place a pan of hot water on bottom oven rack. Bake cake on shelf above water in slow oven (300u00b0) for 2 1/2 hours. Remove foil; bake 3 to 5 minutes or until top is slightly dry. Remove cake from pan when cooled thoroughly. Store in tightly covered container.
4267
kcal
Calories
333
g
Fat
297
g
Carbs
70
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 4 c. pecan halves, 2 c. whole candied cherries, 1 1/2 c. light raisins, 1 1/2 c. butter or margarine, and more.
Yes, Light Fruitcake 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.
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