LIGHT FRUIT CAKE

 

  • Cooking Time: 3 hours and 30 minutes
  • Servings: 3 loafs
  • Preparation Time:

Ingredients

  • 4 slices (8 oz) diced candied pineapple
  • 1 lb red glace cherries
  • 1 lb green glace cherries
  • 2 lb light raisins
  • 1 lb cut mixed peel
  • 1 cup shredded coconut
  • 1 lb whole blnched almonds
  • 1/2 cup brandy OR white wine
  • 1 lb butter (room temperature)
  • 2 cups white sugar
  • 8 eggs
  • 5 cups stirred but unsifted cake flour
  • 1 cup canned unsweetened pineapple juice
  • 1 tsp. pure almond extract

Directions

  • Soak the fruits and nuts in the brandy or wine overnight in a very large bowl.
  • In a large beater bowl cream together the butter and sugar until light then beat in the eggs until well blended.
  • Add the flour, pineapple juice and almond extract and beat until smooth.
  • Stir this batter into soaked fruits and mix well. (Note that there is no baking powder in this recipe).
  • Prepare 3 loaf pans by lining with Reynolds parchment paper.
  • Turn batter into prepared pans, pushing it into the corners and smoothing top.
  • Put water pan in bottom of oven heated to 300 F. and place cakes on center rack.
  • Bake at 300 F. for 30 minutes then reduce heat to 250 for 3 hours longer. Cool in pans on cake racks, then turn out and wrap in triple plastic bags and store in refrigerator or freezer.
  • If you make these cakes well before Christmas you will have time once a week to unwrap and soak SPARINGLY with brandy or white wine.
  • Rewrap and store.

Notes

This recipe came from an old out-of-print family favourite cookbook. "The Mary Moore Cookbook".

Author Credit: Mary Moore Cookbook

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