Best Light Or Yellow Fruitcake Recipes

CASSANDRA'S "LIGHT" FRUITCAKE RECIPE

Steps:

• Combine the mixed dried fruit (including pineapple and currants) and crystallized ginger in a large bowl. Stir together with 1 cup brandy or bourbon; cover and set the mixture aside for 2 hours to infuse the dried fruit.
• Preheat the oven to 325˚F. Grease a tube pan with cooking spray. Meanwhile, cream together the butter and sugar in a large bowl, and beat in eggs 1 at a time. Stir in the vanilla extract. In a separate large bowl, whisk together the flour, baking powder, and salt. Using a large wooden spoon or spatula, stir the flour mixture into the butter mixture until thoroughly combined (do not beat with a mixer).
• Stir in the soaked fruit mixture and chopped pecans. The mixture will be thick.
• Scrape the mixture into the prepared tube pan, smoothing the top with a spatula. Bake 1 hour and 10 minutes or until a toothpick inserted into the center of the fruitcake comes out clean. Cool 15 minutes before removing from pan. Cool completely on a wire rack, about 45 minutes.
• Soak a layer of cheesecloth in enough brandy or bourbon to thoroughly moisten (about 1/2 cup). Wrap the fruitcake in the cheesecloth, and then wrap it in aluminum foil. Set aside to rest for at least 24 hours before serving to allow the flavors to soak in.

MOIST LIGHT FRUIT CAKE (THE BEST EVER)!

Steps:

• Preheat oven to 160 °Celsius. Grease and line cake tin with parchment paper and wrap the tin with 2 layers of brown paper or baking strips.
• Chop the fruits if you like them chopped and mix with ground almond. Leave aside.
• In a separate bowl, cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in all essences, lemon juice, and molasses and mix well.
• Gently fold in the sifted dry ingredients alternately with orange juice. Mix until flour is well incorporated in the batter.
• Add the mixed fruits into the batter and mix well.
• Pour batter into a greased and lined cake tin and bake for about 2 hours and 10 minutes on the lowest rack.
• Remove cake from the oven and let it rest in the tin for 10 minutes. Remove cake from tin and let it cool completely.
• Once completely cooled, wrap it neatly in parchment paper, followed by cling wrap and foil and store in a cool, dry place for 1 week before icing or cutting the cake.

GRANDMA BETTIE'S LIGHT FRUIT CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
• Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
• Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.

HOLIDAY FRUITCAKE

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

FANTASTIC LIGHT FRUITCAKE

Steps:

• Cream butter and sugar.
• Add eggs one at a time.
• Add extract, orange juice and soda water.
• Add cherries, pineapple, and pecans until all is added. I used to mix all by hand, but now I have a larger mixer that works well and I only mix the cherries, pineapple and pecans by hand.
• Drop batter by spoonsful into lightly greased and floured pans. Batter will be very heavy.
• Bake at 275 until firm to touch.
• This will make 2 large bundt pans, or a loaf pan and several small pans for gifts. The small pans take about 55-60 minutes and the large tube pans take about 65-80 minute The bundt pan will take longer. You can cut the recipe in half since the batter is so heavy and each half makes a whole bundt pan or one large and three smaller loaf pans.

THE FANNY FARMER DARK FRUITCAKE

Steps:

• Set oven to 325 degrees F.
• Butter two 9 x 5-inch loaf pans.
• Line the pans with foil, then butter the foil.
• Cream the butter or shortening.
• Add in brown sugar; beat until light.
• Add in lemon extract and eggs and beat well.
• Stir in molasses and blend to combine.
• In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
• Add in milk; beat until combined.
• Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
• Transfer/divide the batter between the two pans.
• Bake for 1 to 1-1/4 hours or until the loaves test done.
• Turn out onto racks to cool.
• When completely cooled wrap well and store in an airtight container.
• BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy.
• Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.
• Moisten the cheesecloth with additional brandy every few days for about a week.