Light Fruitcake Recipe

Name: Light Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 doz. eggs; 1 lb. butter; 5 c. flour; 1 lb. sugar; 2 lb. white raisins; 1 lb. cherries; 1 lb. glazed pineapple; 1 lb. almonds; 1 lb. shredded coconut; 1/2 lb. citron; 1/4 lb. lemon peel; 1/4 lb. orange peel; 2 tsp. nutmeg; 2 tsp. lemon extract; 1 c. apple brandy or other liquid

Servings: persons

1 doz. eggs
1 lb. butter
5 c. flour
1 lb. sugar
2 lb. white raisins
1 lb. cherries
1 lb. glazed pineapple
1 lb. almonds
1 lb. shredded coconut
1/2 lb. citron
1/4 lb. lemon peel
1/4 lb. orange peel
2 tsp. nutmeg
2 tsp. lemon extract
1 c. apple brandy or other liquid

1
Cream butter; add sugar gradually, then add egg yolks that have been beaten until lemon colored.
2
Beat well, then add flour and wine alternately, reserving 1 cup flour to mix with the fruit. Add beaten egg whites last before adding fruit.
3
(Rub the cup of flour well into the fruit before adding to the batter.)
4
Bake from 2 to 3 hours in a very slow oven according to size of the cake. (Sift flour from 3 to 5 times.
5
You can add as many different nuts as you want.)

3146

kcal

Calories

154

Fat

397

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 15 ingredients. The key ingredients include: 1 doz. eggs, 1 lb. butter, 5 c. flour, 1 lb. sugar, 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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