The best delicious Light Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Light Fruitcake recipe today!
Hello my friends, this Light Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Light Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Light Fruitcake.
What Makes This Light Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Light Fruitcake.
Ready to make this Light Fruitcake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/4 c Pillsbury’s Best All Purpose
-Flour, sifted**
1/2 ts Double-acting baking powder
1/2 ts Salt
2 1/2 c Mixed candied fruit
1/2 c Candied pineapple chunks
1/2 c Candied cherries
1 c Golden raisins
1 c Funsten’s Slivered Almonds
-(or other nuts)
1/2 c Butter
1/2 c Sugar
3 Eggs; unbeaten
BAKE at 300 degrees for 1 1/2 to 2 hours. MAKES 9 x 5 inch cake (2 1/4
pounds)* Sift together the flour, baking powder, and salt. Add candied
fruit, candied pineapple chunks, candied cherries, golden raisins, slivered
almonds and mix to coat fruit with dry ingredients. Cream butter and
gradually add sugar, creaming until light and fluffy about 5 minutes. Add
eggs, one at a time, beating well after each addition. Blend in fruit-flour
mixture. Mix well. Turn into 9 x 5 x 3-inch pan, greased and lined with
waxed paper. Bake at 300 degrees for 1 1/2 to 2 hours. *For 10-inch tube
pan, double the ingredients. Increase the baking time to 2 to 2 1/2 hours.
**For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and
salt.
NOTES : “Developed by Ann Pillsbury”
Yields
1 Servings
Leave a Reply