EASY LIGHT FRUITCAKE

Easy Light Fruitcake image

This is a light fruit cake that is excellent for a wedding cake. This cake can be cooked in other size pans, just fill the pans 3/4 full.

Provided by Carol

Categories Desserts Cakes Wedding Cake Recipes

Yield 24

Number Of Ingredients 15

Ingredients

1 pound candied cherries, halved
5 candied pineapple rings, finely chopped
6 cups golden raisins
1 ½ cups candied mixed fruit peel
1 cup almonds
1 cup all-purpose flour
2 cups butter, softened
2 cups white sugar
6 eggs
1 teaspoon vanilla extract
¼ cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
6 almonds, split

Steps:

Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.
In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.
Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.

Nutrition Facts : Calories 618 calories, Carbohydrate 104.8 g, Cholesterol 87.2 mg, Fat 20.8 g, Fiber 3.6 g, Protein 7.8 g, SaturatedFat 10.5 g, Sodium 240.8 mg, Sugar 57.3 g