Light Fruitcake Best Family Recipes

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Light Fruitcake

"This light fruitcake is what a few people prefer, and my mother constantly made both types for anybody's flavor at Christmas. This recipe is likewise very old. Originally submitted to CakeRecipe.Com."

Ingredients :

1 cup butter
1 half cups raisins
1/2 pound chopped candied citron
1/four pound almonds
3/4 cup maraschino cherries, tired
2 half of cups sifted all-cause flour
1 teaspoon baking powder
half teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons rosewater
1 teaspoon lemon zest
1 1/four cups white sugar
4 eggs
1 half tablespoons lemon juice

Instructions :

Prep :	Cook : 24M	Ready in :

Wash and dry raisins. Cut peel in paper-skinny strips. Blanch almonds, and slice lengthwise. Slice cherries in half. Combine fruit and nuts in big bowl, and add half cup of the sifted flour; blend till fruit is properly covered.
Grease and line cake pans with 3 layers of heavy waxed paper, or 2 layers brown paper. These round pans are at the least 3 inches deep. The small pan is 6 inches across, and the medium size pan is nine inches throughout. Grease once more. Preheat oven to 275 degrees F (one hundred thirty five ranges C).
Cream butter until fluffy; upload extracts and lemon rind. Gradually upload sugar, blending till creamy. Beat eggs until light and lemon-coloured, and upload into creamed mixture. Beat together nicely.
Sift together final 2 cups flour with the baking powder and salt. Add those dry substances alternately with fruit and nut combination, folding in gently until nicely combined. Stir in lemon juice.
Turn batter into prepared cake tins, filling 2/3 complete and spreading batter lightly. Bake small cake for 1 half of hours, and the medium length cake for two hours. Remove from oven. Allow to stand in tin five mins. Turn cake out on wire cake rack to chill.

Notes :

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