Light Fruit Cake Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Almonds1 Pound
 Candied red cherries1⁄2 Pound
 Candied green cherries1⁄4 Pound
 Golden raisins1⁄2 Pound
 Candied citron1⁄2 Pound
 Candied pineapple1⁄4 Pound
 Unsifted all purpose flour4 Cup (64 tbs)
 Butter/Margarine1 1⁄2 Cup (24 tbs)
 Sugar2 Cup (32 tbs)
 Milk3⁄4 Cup (12 tbs)
 Brandy1⁄4 Cup (4 tbs)
 Almond extract1 Teaspoon
 Cream of tartar1 Teaspoon
 Marzipan strawberries1⁄4 Cup (4 tbs)
 Angelica strips1 Teaspoon


Grease 10-inch tube pan, line with brown paper and grease paper.
Combine almonds, cherries, raisins, citron and pineapple; sprinkle with 1/2 cup flour.
Cream butter or margarine, gradually add sugar and beat until creamy.
Beat egg yolks well, and add to butter mixture; beat thoroughly.
Combine milk, brandy and almond extract; add alternately with remaining flour to butter mixture.
Pour over fruit and nuts, and mix well.
Beat egg whites until foamy; add cream of tartar, and beat until stiff.
Fold into first mixture.
Pour into prepared pan.
Bake in slow oven (275°F.) about 3 hours.
Let stand 30 minutes.
Remove cake from pan, and cool to room temperature.
Wrap in moisture-proof paper, and store in cool place.
At serving time remove wrapping, and decorate with marzipan strawberries and angelica.