Fruit Cake, Light

Jen’s Note: This cake doesn’t need as much time to age as dark fruitcake, but I do like to get it done by early November to maximize the flavour.

2 cups slivered blanched almonds**
1 cup glazed cherries, green and red**
1 cup glazed pineapple wedges**
1/4 cup all purpose flour**
1 cup butter**
1 cup white sugar**
4 eggs**
1/2 cup milk**
1/2 tsp. almond flavouring**
1 tsp. vanilla**
2 1/4 cups all purpose flour**
1 1/4 tsp. baking powder**
1/2 tsp. salt**
2 cups seedless raisins** (Sultanas)
1 cup golden raisins**
Combine raisins, almonds, cherries and pineapple. Toss with 1/4 cup flour. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then beat for 2 more minutes. Beat in flavourings. In a separate bowl combine remaining flour with baking powder and salt. Blend in alternately with milk. Add floured fruit and mix thoroughly. Turn into prepared pan. (Use one 8″ square 3″ deep pan or two 9″x 5″ loaf pans. Grease the pan, line with brown paper and grease the paper.) Bake at 275 degrees F for 2 to 2 1/2 hours, or until cake is firm to touch and skewer inserted in centre comes out clean. Cool thoroughly, wrap in foil and store for at least one week in a cool place before icing. Brush occasionally with orange juice, orange liqueur or Amaretto.

Print Friendly, PDF & Email