Light (Or Yellow) Fruitcake |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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This is a variation of the traditional dark fruitcakes. The light in the title refers to the color of the cake, not its calorie content ;) Ingredients:
3 cups all-purpose flour |
1 1/2 cups sugar |
1 1/2 teaspoons baking powder |
3/4 teaspoon salt |
3/4 cup shortening (crisco) |
3/4 cup butter, softened |
1 teaspoon vanilla |
2/3 cup orange juice |
2 1/4 cups eggs (about 9) |
2 1/2 cups candied cherries, cut in half (about 1 pound) |
3 cups golden raisins (1 15-ounce package) |
2 cups candied pineapple, cut into chunks (3/4 pound) |
2/3 cup candied citron peel, chopped |
2/3 cup candied orange peel, coarsely chopped |
2/3 cup chopped dried apricot |
1 (4 ounce) can flaked coconut |
1 1/2 cups blanched whole almonds |
2 cups pecan halves |
Directions:
1. Heat oven to 275°F.
2. Line 2 9x5x3 inch loaf pans with foil, and grease.
3. Put all ingredients (except fruits and nuts) in a large mixer bowl.
4. Mix for 1/2 minute on low speed, scraping bowl constantly.
5. Beat for 3 minutes on high speed, scraping bowl occasionally.
6. Stir in fruits and nuts.
7. Spread mixture evenly in pans.
8. Bake for 2 1/2 to 3 hours or until wooden toothpick inserted in center comes out clean.
9. If cakes start to get too brown, cover the top with aluminum foil for the last hour of baking.
10. Remove from pans and cool on racks.
11. When cool, wrap tightly in plastic wrap or foil and store in a cool place for 3-4 weeks (to mellow) before serving.
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