Cakes and Frostings

Light Fruitcake

  • 1 1/2 Cups Butter, softened
  • 1 1/2 cup Sugar
  • 1 Tablespoon Vanilla Extract
  • 1 Tablespoon Lemon Extract
  • 7 Eggs, seperated
  • 3 cups Flour
  • 1 1/2 lb Candied fruit
  • 3 cups Pecan, halves
  • 1 lb Red & green cherries
  • 1 cup Black walnuts
  • 1/2 lb Citron
  • 1/2 lb Golden raisins
  • 1/2 cup Flour

    • Prepare pans. Line 4 9x5x3 loaf pans or10" tube pan with brown paper greased with PAM Cream butter and sugar til lightand fluffy. Stir in flavoring. Beat eggyolks. Alternately add egg yolks and 3 cups flour to creamed mixture.

    Combine candied fruit, raisins and nuts in large bowl. Dredge with 1/2 c flour, stirring to coat well. Stir mixture into batter.

    Beat egg whites until stiff. then flold into batter. Spoon batter into prepared pans. Optional: Arrange additional fruitand nuts on top. Cover pans with greased brown paper.

    Bake at 250° 1 1/2 to 2 hours or until cake test done.

    Can use small loaf pans and check after 1 hour. For Tube pan bake 2 1/2 to 3 hours

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!