Easy Light Fruitcake Tasty Recipes

Saturday, January 28, 2017

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Easy Light Fruitcake

"This is a light fruit cake that is fantastic for a wedding cake. This cake can be cooked in other length pans, just fill the pans three/four complete."

Ingredients :

1 pound candied cherries, halved
five candied pineapple earrings, finely chopped
6 cups golden raisins
1 1/2 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
1/4 cup orange juice
5 cups all-reason flour
2 teaspoons baking powder
half teaspoon salt
6 almonds, split

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 275 tiers F (a hundred thirty five degrees C). Line the lowest and sides of greased 9 x 5 x three inch loaf pans, and 1 round four half inch x 3 inch deep pan with brown paper. Grease the paper.
In a large bowl, stir collectively cherries, pineapple, raisins, combined peel, 1 cup pecans, and 1 cup flour. Mix until fruit is covered with flour.
In any other large bowl, cream the butter or margarine and sugar collectively. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine five cups flour, baking powder, and salt; stir into the creamed combination. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan three/4 complete. Arrange break up almonds over tops.
Bake for about three hours, till toothpick comes out easy. Cover with foil if pinnacle gets too dark while baking.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, cook dinner it flippantly, and make smooth-up simpler.

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