Light Fruitcake Recipe

Name: Light Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. sugar; 1 tsp. almond extract; 3 c. candied cherries, cut in half; 3 tsp. grated lemon peel; 1 1/2 tsp. baking powder; 1 1/2 c. butter; 3 c. chopped nuts; 6 eggs; 1 1/2 tsp. vanilla; 3 3/4 c. plain flour

Servings: persons

1 1/2 c. sugar
1 tsp. almond extract
3 c. candied cherries, cut in half
3 tsp. grated lemon peel
1 1/2 tsp. baking powder
1 1/2 c. butter
3 c. chopped nuts
6 eggs
1 1/2 tsp. vanilla
3 3/4 c. plain flour

1
Sift sugar; cream sugar with butter and beat in egg yolks, one at a time.
2
Sift and measure flour.
3
Resift with baking powder. Add grated rinds and extracts to creamed mixture.
4
Sprinkle nuts and cherries with part of flour mixture.
5
Add remainder of flour and baking powder mixture to cake mixture and stir until smooth. Fold in nuts and cherries.
6
Add 3/8 teaspoon salt to egg whites and beat until stiff.
7
Fold in beaten egg whites in cake mixture.
8
Bake in a 10-inch tube cake pan at 250u00b0 for about 1 1/2 hours or until done.

2043

kcal

Calories

Fat

265

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 10 ingredients. The key ingredients include: 1 1/2 c. sugar, 1 tsp. almond extract, 3 c. candied cherries, cut in half, 3 tsp. grated lemon peel, 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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