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Fruit Cake, LIGHT CANDIED FRUIT CAKE Recipe

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This recipe for Fruit Cake, LIGHT CANDIED FRUIT CAKE is from The Beck Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. each:
coarsely chopped pitted prunes or dates
golden raisins
diced candied pineapple
minced candied orange peel
thinly sliced candied cherries
chopped almonds or pecans
2 1/2 c. flour, divided
2 tsp. baking powder
1 1/2 tsp. salt
1 T. cinnamon
1 tsp. allspice
1/2 tsp. cloves
1 1/2 c. sugar
1 1/4 c.shortening
6 eggs
1/2 c. pineapple or other fruit juice
candied cherry halves and / or whole almonds for decoration (optional)
brandy (optional)
Directions:
Directions:
Mix fruits and chopped almonds with 1 cup flour. Stir together remaining 1 1/2 cups flour, baking powder, salt, cinnamon, allspice and cloves; set aside. Cream sugar and shortening, beating until light. Add eggs one at a time, beating well after each. Add flour mixture alternately with fruit juice. Pour over fruit-nut mixture and mix well. Pack batter lightly in three 8x4x2-inch loaf pans lined on bottom with wax paper. Decorate with cherry halves. Bake in preheated 250º oven about 3 hours or until cake is firm and pick inserted in center comes out clean. (Place shallow pan of water on bottom rack of oven while cake is baking.) Loosen edges of cake; let stand 20 min., then remove from pan. Wrap in cheesecloth soaked in brandy, then wrap in foil. Store in refrigerator. If desired, cheesecloth may be resoaked in brandy as it becomes dry. Will keep 2 months
Personal Notes:
Personal Notes:
From Women's Day or Family Circle magazine in the mid 70's.

 

 

 

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