Light Fruitcake Recipe

Light Fruitcake Recipe

1 cup candied pineapple, chopped

½ cup mixed diced fruits and peels

1 ½ cups candied cherries, chopped

½ cup candied lemon peel

½ cup candied orange peel, chopped

1 cup light seedless raisins

1 cup walnuts, chopped

3 cups sifted all-purpose flour

1 cup butter

1 cup sugar

4 large eggs

¼ cup white corn syrup

¼ cup orange juice

¼ cup sherry

Preheat the oven to 275 degrees. Grease well two 5 ½ cup ring molds. Combine the chopped pineapple, mixed fruits and peels, cherries, lemon peel, orange peels, raisins and chopped walnuts; dredge well with 1 cup of the sifted flour. Cream butter and sugar together until light and fluffy; add the eggs, one at a time, beating well after each egg. Combine the corn syrup, orange juice and sherry; add alternately with the remaining 2 cups of sifted flour to the creamed mixture. Fold the fruits and nut mixture into the creamed mixture. Pour into the two greased ring molds and bake for 1 hour and 15 minutes or until done. If desired, glaze the cooled cakes by brushing them lightly with hot corn syrup. Trim the tops with candied cherries and blanched almonds.

Source: “Better Homes and Gardens New Cookbook”, Meredith Publishing Company, 1965

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