Light Fruitcake Recipe

Name: Light Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups flour, sifted; ½ teaspoon salt; 1 cup sugar; 1 tablespoon orange rind, grated; ½ cup orange, pineapple or; apricot nectar; 2 cups pecan halves; 1 cup candied cherry, left whole; 1 cup dried apricot, quartered; 1 cup seedless raisin; 1 teaspoon baking powder; ⅔ cup butter; 3 eggs; 2 teaspoons lemons, rind of; 2 (8 ounce) jars mixed fruit

Servings: persons

2 cups flour, sifted
½ teaspoon salt
1 cup sugar
1 tablespoon orange rind, grated
½ cup orange, pineapple or
apricot nectar
2 cups pecan halves
1 cup candied cherry, left whole
1 cup dried apricot, quartered
1 cup seedless raisin
1 teaspoon baking powder
⅔ cup butter
3 eggs
2 teaspoons lemons, rind of
2 (8 ounce) jars mixed fruit

1
Sift flour with baking powder and salt.
2
Cream butter and sugar until light and fluffy.
3
Beat in eggs, one at a time.
4
Add grated orange and lemon rinds.
5
Add sifted flour mixture alternately with fruit juice.
6
Mix well.
7
Stir in pecans and fruits.
8
Pack into a greased and wax paper lined 9 x 13-inch loaf pan.
9
Bake in preheated oven at 250 degrees for 3 hours or until cake tests done.
10
Cool on rack.
11
Remove from pan.
12
Wrap cooled cake in foil to keep moist.

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 15 ingredients. The key ingredients include: 2 cups flour, sifted, ½ teaspoon salt, 1 cup sugar, 1 tablespoon orange rind, grated, 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.

Light Fruitcake

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