Cake Central › Recipes › Easy Light Fruitcake

Easy Light Fruitcake

This is a light fruit cake that is excellent for a wedding cake. This cake can be cooked in other size pans, just fill the pans 3/4 full. Originally submitted to

Easy Light Fruitcake


  • 1 pound candied cherries, halved 5 candied pineapple slices 6 cups golden raisins 1 1/2 cups candied mixed fruit peel 1 cup almonds 1 cup all-purpose flour 2 cups butter, softened 2 cups white sugar 6 eggs 1 teaspoon vanilla extract 1/4 cup orange juice 5 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 6 almonds, split


1 Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.

2 In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.

3 In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.

4 Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.


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Cake Central › Recipes › Easy Light Fruitcake