LIGHT FRUIT CAKE
Number Of Ingredients 13
Steps:
- Oil one 9 or 10 inch tube pan, or 2 loaf pans. Line with parchment if desired.
- Measure flour, salt and baking powder into a large bowl.
- Add the coconut, fruits and nuts, stirring till all the fruit is separated and coated with flour.
- Cream butter and sugar together till light and fluffy. Add eggs, one at a time and almond extract. Then mix in pineapple juice.
- Stir in fruit-flour mixture till all incorporated. Spread batter evenly into prepared pan(s).
- Bake at 275 degrees F for 3 to 3 ½ hours for one tube pan, or 2 to 2 ½ hours for two loaf pans. Test with toothpick for doneness. (Yes, 275 degrees is correct)
- Leave in pan till cool. Remove parchment and wrap in plastic wrap to store. Keep in fridge or freezer.
LIGHT AND MOIST FRUITCAKE
I adapted this from other recipes to come up with a cake that is both light and moist, as opposed to the denser varieties of fruitcake. Feel free to drizzle on more liquor after it is cooked to keep moist if you are not eating it right away.
Provided by ChefDebs
Categories Dessert
Time 1h40m
Yield 2 loaf pans, 10 serving(s)
Number Of Ingredients 14
Steps:
- Soak the candied fruit, the raisins and the orange zest in the rum for 2 hours.
- Using an electric beater, cream together the butter and sugar.
- Add the vanilla, eggs and sour cream and beat together.
- In a separate bowl sift together the flour, salt, baking powder and baking soda.
- Slowly add the flour mix into the butter mixture, stirring until incorporated.
- Add the soaked fruit with its rum, and the coconut, Stir well.
- Grease and line with greaseproof paper 2 large loaf pans.
- Divide the cake mix between the 2 loaf pans.
- Bake at 350°F on middle rack for 1 1/2 hours, or until an inserted knife comes out clean.
- Cool and remove from pans.
Nutrition Facts : Calories 736.5, Fat 19.1, SaturatedFat 12, Cholesterol 92.2, Sodium 793.9, Carbohydrate 122.9, Fiber 3.1, Sugar 80.3, Protein 8.5
GRANDMA BETTIE'S LIGHT FRUIT CAKE
An easy light fruit cake that my mother made most years. Try substituting fruits that you like! To me it's the taste and smell of Christmas.
Provided by Leanne Mentz
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time P14DT1h45m
Yield 20
Number Of Ingredients 12
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.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 59.4 g, Cholesterol 92.4 mg, Fat 19.4 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 9.5 g, Sodium 187.2 mg, Sugar 33.2 g
OLD FASHIONED LIGHT FRUITCAKE
This is a very light fruitcake to be made for the Holiday season. When cake is cooled, wrap in brandy soaked chessecloth, then wrap in foil, and store for several weeks to allow flavors to mellow. I usually make these in July or August to get ready for the Christmas Season, and check on them a few times and add more brandy if needed, They are simply delicious by the time you eat them!!
Provided by Chef mariajane
Categories Dessert
Time 2h
Yield 1 10 inch tube pan
Number Of Ingredients 14
Steps:
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit to creamed mixture, blending well.
- Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275F for 2 1/2 - 3 hours. Brush top with honey 30 minutes before cake is done; then decorate with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in cheesecloth , and then in aluminum foil, or an airtight container.
Nutrition Facts : Calories 11639.3, Fat 692.5, SaturatedFat 168.4, Cholesterol 1757, Sodium 5462.4, Carbohydrate 1283.2, Fiber 96.4, Sugar 743.8, Protein 166.7
ELEGANT LIGHT FRUIT CAKE
This fruit cake does not need a ripening period, and is very lovely to look at and eat.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Yield 36
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
- In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
- In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
- In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
- Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.
Nutrition Facts : Calories 429.7 calories, Carbohydrate 75.9 g, Cholesterol 45.9 mg, Fat 11.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 55 mg, Sugar 44.6 g
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