Light Fruitcake Recipe

Name: Light Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

1638

kcal

Calories

125

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Light Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions