Light fruitcake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | White raisins |
| 2 | cups | Chopped dried white figs |
| 5 | cups | Sliced citron |
| 2 | cups | Candied cherries, halved |
| ½ | cup | Fruit juice |
| 2 | teaspoons | Cardamom seeds |
| 3 | teaspoons | Nutmeg |
| 4 | teaspoons | Mace |
| 1 | teaspoon | Cinnamon |
| 1½ | cup | Thick orange marmalade |
| 4½ | cup | Sifted flour |
| 3 | teaspoons | Baking powder |
| 1½ | teaspoon | Salt |
| 2 | cups | Shortening |
| 2 | cups | Sugar |
| 8 | Eggs | |
| 1 | teaspoon | Vanilla |
| 2 | teaspoons | Lemon extract |
| 1½ | cup | Chopped Brazil nuts |
| 2 | cups | Broken walnut meats |
Directions
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 3¾ 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 ¾ pounds. Randy Rigg Submitted By RANDY RIGG On 12-17-94