Light Fruit Cake Recipe
Ingredients
| Candied pineapple | 1⁄2 Pound | |
| Candied cherries | 1⁄2 Pound | |
| Mixed candied fruit | 1 Pound | |
| Pitted dates | 1 Pound | |
| Nuts | 1 1⁄2 Pound | |
| White raisins | 1 1⁄2 Pound | |
| Butter | 2 Cup (32 tbs) | |
| Sugar | 2 Cup (32 tbs) | |
| Eggs | 12 , well beaten | |
| Almond extract | 1 Teaspoon | |
| Vanilla | 1 Tablespoon | |
| Lemon extract | 2 Teaspoon | |
| Flour | 4 1⁄2 Cup (72 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Whiskey | 1⁄2 Cup (8 tbs) | |
| Cherry preserves | 1⁄2 Cup (8 tbs) | |
| Apricot preserves | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 1900 Calories from Fat 727
% Daily Value*
Total Fat 80 g122.4%
Saturated Fat 31.1 g155.6%
Trans Fat 0 g
Cholesterol 350.5 mg116.8%
Sodium 585.7 mg24.4%
Total Carbohydrates 275 g91.5%
Dietary Fiber 13.2 g52.8%
Sugars 194 g
Protein 31 g63%
Vitamin A 30.3% Vitamin C 11.4%
Calcium 28.1% Iron 31.4%
*Based on a 2000 Calorie diet
Directions
Chop candied fruits, dates and nuts coarsely.
Mix fruits and nuts; set aside.
Cream butter and sugar; add eggs, almond extract, vanilla and lemon extract.
Reserve 1 1/2 cups of flour.
Sift remaining flour, baking powder and salt together; add to creamed mixture alternately with whiskey and preserves.
Mix well.
Dredge fruits and nuts with re- served flour; add to creamed mixture, mixing well.
Pour into prepared pans, packing well.
Bake in 250-degree oven until cakes test done.
Cool; remove paper.
Wrap cakes in brandy-soaked cheesecloth; store in cool place in covered container.
Chef
