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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Christmas Cake Light Recipe

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This recipe for Christmas Cake Light is from Joan & Donna's Favourites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


3 cups raisins
4 cups chopped mixed peel
1 1/2 cups cherries halved and glaced pineapple diced
2 cups slice blanched almonds
1 lemon juiced and grated rind
4 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
2 cups butter
2 cups sugar
9 eggs

Line 3 - 9x5 loaf pans or 3 8 inch tube pans with heavy waxed or brown paper. Combine fruits, nuts and lemon rind; dust with a little of the measured flour. Stir flour, salt and baking powder together. Cream butter until creamy and light; add sugar gradually, beating between additions. Add eggs, one at a time, beating well after each. (If mixture curdles add a little of the dry ingredients, then continue to add eggs. Blend in dry ingredients. Fold in lemon juice, fruits and nts. Fill prepared pans 2/3 full. Bake in a slow oven 275 for 3 to 3 1/2 hours depending on size or until done. Place a shallow pan of hot water on bottom rack of oven during baking; remove during last hour. Cool before removing paper; rewrap well and store in an airtight container in a cool place. Yield 6 3/4 lbs.

Personal Notes:
Personal Notes:
Mom would ponder if she should make dark fruit cake or light fruit cake. I would always ask for light fruit cake and she consented.




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