This fruit cake does not need a ripening period, and is very lovely to look at and eat. Originally submitted to

Elegant Light Fruit Cake


  • 2 cups ground almonds
  • 3 cups red candied cherries
  • 1 1/2 cups green candied cherries
  • 1 (8 ounce) package diced candied citron
  • 6 cups golden raisins
  • 8 ounces candied pineapple, diced
  • 1 cup all-purpose flour
  • 1 cup shortening
  • 1 cup all-purpose flour
  • 2 2/3 cups white sugar
  • 8 egg yolks
  • 4 teaspoons almond extract
  • 2/3 cup brandy
  • 2/3 cup milk
  • 4 1/2 cups all-purpose flour
  • 8 egg whites
  • 1 1/2 teaspoons cream of tartar


1 Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).

2 In a large bowl combine ground almonds and fruits. Dredge with one cup flour.

3 In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.

4 In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.

5 Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.


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