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.
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