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Fruit Cake (Rose's Light)(Christmas) Recipe

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This recipe for Fruit Cake (Rose's Light)(Christmas) is from The Kellner Family Cookbook over a 96 year Collection, 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 cup = ½ lbs.
should have 3 lbs. fruits and nuts
1 cup large light raisins
½ cup small raisins
1 cup walnuts
1 lb. candied cherries ( ½ red and ½ green )
½ lb. candied pineapple
Batter;
3 cups sifted flour
1 cup butter or margarine
1 cup suger
4 eggs
¼ cup white corn syrup
¼ cup orange juice
¼ cup sherry wine
Directions:
Directions:
Combine fruits together with 1 cup flour. Cream,sugar,butter and beaten eggs together. Combine orange juice, corn syrup and sherry wine. Mix together with butter mixture. add remaining 2 cups flour and fold into fruit and nuts.
Place into small greased pans ( see dark fruit cake recipe for pan sizes) Fill a little more than half way full.

Bake at 275 º for 2 hours, check after 1 hour and 15 minutes.

Wrap in cheese cloth and marinate twice one week apart with peach brandy. Wrap in aluminum foil.

Glaze:
Use equal parts white corn syrup and orange juice. Bring to a boil and brush on marinated fruit cakes.
Only double recipe at one time because it take too much room for the pans to fit in the oven.

 

 

 

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