Easy Light Fruitcake Popular Recipes

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Easy Light Fruitcake

"This is a mild fruit cake that is remarkable for a marriage cake. This cake may be cooked in other size pans, just fill the pans 3/4 full."

Ingredients :

1 pound candied cherries, halved
5 candied pineapple rings, finely chopped
6 cups golden raisins
1 half cups candied mixed fruit peel
1 cup almonds
1 cup all-reason flour
2 cups butter, softened
2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/four cup orange juice
five cups all-motive flour
2 teaspoons baking powder
half teaspoon salt
6 almonds, cut up

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 275 tiers F (135 ranges C). Line the lowest and sides of two greased nine x 5 x 3 inch loaf pans, and 1 round four half inch x three inch deep pan with brown paper. Grease the paper.
In a huge bowl, stir collectively cherries, pineapple, raisins, blended peel, 1 cup pecans, and 1 cup flour. Mix till fruit is covered with flour.
In any other big bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine five cups flour, baking powder, and salt; stir into the creamed combination. Stir in floured fruit and nuts. Mix. Spoon batter into organized pans. Fill each pan 3/4 complete. Arrange split almonds over tops.
Bake for approximately 3 hours, till toothpick comes out smooth. Cover with foil if top receives too dark while baking.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook dinner it lightly, and make clean-up less complicated.

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