"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Peatie's Perfection Light Fruit Cake Recipe

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

Denise Wyer
Added: Tuesday, January 18, 2005


3/4 lb white raisins
1 1/2 cup blanched almonds, chopped
1/2 cup pecans, chopped
1 1/2 cup shredded coconut
2 lbs. candied fruit
1 cup walnut, chopped
Flour this mixture with 1/2 cup flour.

1 cup sugar
1 cup margarine or butter
5 eggs
1 1/2 cup flour
1 tsp salt
1/2 tsp baking powder
1/4 cup pineapple juice
1 tsp vanilla
1/2 tsp almond extract

Cream sugar with shortening. Beat 5 eggs until light and gradually add to the creamed mixture. Beat well.

Sift flour with salt & baking powder. Add to the batter alternately with the pineapple juice, beating well after each addition. Add vanilla and almond extract.

Fold in floured fruit and nuts. Mix well. Pour into 2 loaf pans that have been lined with 2 layers of brown paper and really, really greased.

Bake 275o for 3 - 3 1/2 hours.

Personal Notes:
Personal Notes:
Gram Helen made this recipe every Christmas. It was one of my father's favorites. I have very happy memories of the both of them in their kitchen.




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