Light Fruit Cake Recipe
Ingredients:
- 1 1/2 cups butter, softened
- 1 1/2 cups sugar
- 1 tablespoon vanilla extract
- 7 eggs, separated
- 3 cups all-purpose flour
- 1 1/2 pounds diced yellow, green, and red candied pineapple (about 3 cups)
- 1 pound red and green candied cherries (about 2 cups)
- 1/4 pound diced candied citron (about 1/2 cup)
- 1/2 pound golden raisins (about 1 1/2 cups)
- 3 cups pecan halves
- 1 cup black walnuts, coarsely chopped
- 1/2 cup all-purpose flour
- Additional candied fruit and nuts (optional)
- 1/4 cup brandy
- Additional brandy
Directions:
- Make a liner for a 10-inch tube-pan by drawing a circle with an 18-inch
- diameter on a piece of brown paper. Cut out circle; set pan in center,
- and draw around base of pan and inside tube. Fold circle into eighths,
- having the drawn lines on the outside.
-
- Cut off tip end of circle along inside drawn line. Unfold paper;
- cut along folds to the outside drawn line. From another piece of
- brown paper, cut another circle with a 10-inch diameter; grease
- and set aside. Place the 18-inch line in pan; grease and set aside.
-
- Cream butter; gradually add sugar, beating well at medium speed
- of an electric mixer. Stir in flavorings. Beat egg yolks;
- alternately add yolks and 3 cups flours to creamed mixture.
-
- Combine candied pineapple, cherries, citron, golden raisins,
- pecans, and walnuts in a bowl; dredge with 1/2 cup flour, stirring
- to coat well. Stir mixture into batter. Beat egg whites (at room
- temperature) until stiff peaks form; fold into butter.
-
- Spoon batter into prepared pan. Arrange additional candied fruit
- and nuts on top of batter, if desired. Cover pan with 10-inch
- brown paper circle, greased side down. Bake at 250 degrees for
- about 4 hours or until cake tests dones. Remove from oven.
- Take off paper cover, and slowly pour 1/4 cup brandy evenly over
- cake; cool completely on wire rack.
-
- Remove cake from pan; peel paper liner from cake. Wrap cake in
- brandy-soaked cheesecloth. Store in an airtight in a cool place
- up to 3 weeks; pour a small amount of brandy over cake each
- week. Yield: one 10-inch cake.