Quick Light Christmas Fruit Cake Recipe

Name: Quick Light Christmas Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. brown sugar; 1 lb. butter; 6 eggs; 2 oz. lemon extract; 4 c. flour; 2 tsp. baking powder; 1 lb. (4 c.) finely chopped pecans; 1/2 lb. candied cherries, chopped; 1/2 lb. candied pineapple, chopped; 1/2 c. flour

Servings: persons

1 lb. brown sugar
1 lb. butter
6 eggs
2 oz. lemon extract
4 c. flour
2 tsp. baking powder
1 lb. (4 c.) finely chopped pecans
1/2 lb. candied cherries, chopped
1/2 lb. candied pineapple, chopped
1/2 c. flour

1
Preheat oven to 325u00b0.
2
Grease 3 loaf pans or an angel food pan.
3
In a large bowl, cream sugar and butter until fluffy.
4
Add eggs, one at a time, beating well after each addition.
5
Sift flour and baking powder.
6
Stir in lemon extract and flour mixture. Combine candied fruits and nuts with 1/2 cup flour; add to batter.
7
Pour into prepared pans.
8
For loaf pans:
9
Bake 1 1/2 hours.
10
For angel food pan:
11
Bake 2 1/2 to 3 hours.

3260

kcal

Calories

191

Fat

345

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 lb. brown sugar, 1 lb. butter, 6 eggs, 2 oz. lemon extract, and more.

Yes, Quick Light Christmas Fruit Cake 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.

Quick Light Christmas Fruit Cake

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