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Mom Crandall's Light Fruit Cake Recipe

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This recipe for Mom Crandall's Light Fruit Cake, by , is from Mom's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Mary Louise Crandall
Added: Saturday, June 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 C. Flour
2 C. Sugar
1/2 Pound of Butter
6 Eggs
1/2 tsp. Salt
1 C. White Port Wine
1 qt. Shelled mixed nuts chapped coarse
1/2 Pound of Candied Cherries - Half Red & Green
1/2 Pound Candied Pineapple- Half Red & Green
1 Package of Coconut
1 Pound White Raisins
Use 1/2 C. Half pecans & Half cherries on top for decoration.
Use 1/2 C. Flour on cut up fruit before added to the cake batter so it will not fall to the bottom

Directions:
Directions:
Bake at 275 for 2 Hours - This makes One large Bundt pan or Angel Food pan and a few loaf pans.
Cream Sugar & Butter together, add rest of the ingredients. Remember to add 1/2 C. of flours to the fruit before adding to batter. Mix well, it is a very thick batter. It comes out golden brown and very pretty. After it cools Mom always put them in a tin with a lid. She would sprinkle port wine over it to make it moist.

Number Of Servings:
Number Of Servings:
25 Servings
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
Grandma Crandall gave this cake out as gifts. This is not a bad Fruit cake like most of them. This really is good and everyone loved it. She would always serve it at Christmas time. She put them in a tin but you do not have to do that. She had a big one for the Bundt cake. She cut it in small cake size because it was rich. Almost like eating a cookie.

 

 

 

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