Easy Light Fruitcake


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Fruitcake can get a bad wrap for its dense quality and weight, but try this lighter version and surprise everyone with the updated taste.

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  • 1 lb. candied cherries, halved
  • 5 candied pineapple rings, finely chopped
  • 6 C. golden raisins
  • 1 1/2 C. candied mixed fruit peel
  • 1 C. almonds
  • 1 C. all-purpose flour
  • 2 C. butter, softened
  • 2 C. white sugar
  • 6 eggs
  • 1 tsp. vanilla extract
  • 1/4 C. orange juice
  • 5 C. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 6 almonds, split

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Preheat oven to 275 degrees. Line the bottom and sides of two greased 9x5x3-inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper. In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 C. pecans, and 1 C. flour. Mix until fruit is coated with flour.

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

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