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 lb. walnut halves; 3/4 lb. whole candied cherries; 1/2 lb. candied pineapple, diced; 1 1/2 c. golden raisins; 1 c. all-purpose flour, sifted; 1 1/2 c. margarine (3 sticks); 1 1/2 c. sugar; 3 eggs; 1 (1 oz.) bottle lemon extract; 2 c. all-purpose flour, sifted; 3/4 tsp. baking powder

Servings: persons

1
In large mixing bowl, combine walnuts, cherries, pineapple and raisins.
2
Toss with the 1 cup flour; set aside.
3
Cream together margarine and sugar until light and fluffy.
4
Add eggs, one at a time, beating well between each addition.
5
Stir in lemon extract. Sift together the 2 cups of flour and the baking powder.
6
Add in thirds to the creamed mixture; mix well.
7
Add batter to fruit, mixing well to coat all the fruits and nuts.
8
Transfer batter to a well-greased 10-inch tube pan.
9
Cover tightly with foil.
10
Place a pan of hot water on bottom rack.
11
Bake cake on shelf above water in a 300u00b0 oven for 2 1/2 hours.
12
Remove foil; bake 20 minutes longer or until top is slightly dry.
13
Remove cake from pan when cooled thoroughly.
14
Store in tightly covered container.
15
Will keep for months well-wrapped and in the refrigerator.

2260

kcal

Calories

120

Fat

262

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

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 11 ingredients. The key ingredients include: 1 1/2 lb. walnut halves, 3/4 lb. whole candied cherries, 1/2 lb. candied pineapple, diced, 1 1/2 c. golden raisins, 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