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Light Fruitcake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

5  cups  White raisins
5  cups  Sliced citron
2  cups  Candied cherries, halved
1/2  cup  Fruit juice
2  teaspoons  Cardamom seeds
3  teaspoons  Nutmeg
4  teaspoons  Mace
1  teaspoon  Cinnamon
1 1/2  cups  Thick orange marmalade
4 1/2  cups  Sifted flour
3  teaspoons  Baking powder
1 1/2  teaspoons  Salt
2  cups  Shortening
2  cups  Sugar
8    Eggs
1  teaspoon  Vanilla
2  teaspoons  Lemon extract
1 1/2  cups  Chopped Brazil nuts
2  cups  Broken walnut meats

Rinse fruits, drain and dry on towel. (If figs are very dry, let stand in hot water about 5 minutes). Cut figs into thin strips. Combine fruit juice and spices; mix and pour over combined fruit. Add marmalade and mix well. Cover and let stand overnight. Sift flour, baking powder and salt together. Cream shortening and sugar until fluffy. Add beaten eggs and mix. Add flour, fruit mixture, flavoring and nuts and stir until fruit is well distributed. Pour into 2 (9 inch) tube cake pans which have been lined with 2 thicknesses of greased brown paper. Smooth tops and decorate if desired. Bake in a 275 degree oven for 3 3/4 to 4 hours. Test with a toothpick before removing from oven. May be used as soon as cool or ripened. Baked weight should be about 9 3/4 pounds.

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