Ingredients Jump to Instructions ↓

  1. Light Fruitcake

  2. 1 1/2 cups butter, softened

  3. 1 1/2 cups sugar

  4. 1 tablespoon vanilla extract

  5. 7 eggs, separated

  6. 3 cups all-purpose flour

  7. 1 1/2 pounds diced yellow, green, and red candied pineapple (about 3 cups)

  8. 1 pound red and green candied cherries (about 2 cups)

  9. 1/4 pound diced candied citron (about 1/2 cup)

  10. 1/2 pound golden raisins (about 1 1/2 cups)

  11. 3 cups pecan halves

  12. 1 cup black walnuts, coarsely chopped

  13. 1/2 cup all-purpose flour

  14. additional candied fruit and nuts

  15. 1/4 cup brandy

  16. additional brandy

  17. Make a liner for a 10-inch tube-pan by drawing a circle with an

  18. 18-inch diameter on a piece of brown paper. Cut out circle; set

  19. pan in center, and draw around base of pan and inside tube. Fold

  20. circle into eighths, having the drawn lines on the outside.

  21. Cut off tip end of circle along inside drawn line. Unfold paper;

  22. cut along folds to the outside drawn line. From another piece of

  23. brown paper, cut another circle with a 10-inch diameter; grease

  24. and set aside. Place the 18-inch line in pan; grease and set aside.

  25. Cream butter; gradually add sugar, beating well at medium speed of

  26. an electric mixer. Stir in flavorings. Beat egg yolks; alternately

  27. add yolks and 3 cups flours to creamed mixture.

  28. Combine candied pineapple, cherries, citron, golden raisins, pecans,

  29. and walnuts in a bowl; dredge with 1/2 cup flour, stirring to coat

  30. well. Stir mixture into batter. Beat egg whites (at room temperature)

  31. until stiff peaks form; fold into butter.

  32. Spoon batter into prepared pan. Arrange additional candied fruit

  33. and nuts on top of batter, if desired. Cover pan with 10-inch

  34. brown paper circle, greased side down. Bake at 250 degrees for about 4 hours or until cake tests dones. Remove from oven. Take

  35. off paper cover, and slowly pour 1/4 cup brandy evenly over cake;

  36. cool completely on wire rack.

  37. Remove cake from pan; peel paper liner from cake. Wrap cake in

  38. brandy-soaked cheesecloth. Store in an airtight in a cool place

  39. up to 3 weeks; pour a small amount of brandy over cake each week.

  40. Yield: one 10-inch cake.


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