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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is a light fruit cake that is excellent for a wedding cake. This cake can be cooked in other size pans, just fill the pans 3/4 full. Ingredients:
1 pound candied cherries, halved |
5 candied pineapple rings, finely chopped |
6 cups golden raisins |
1 1/2 cups candied mixed fruit peel |
1 cup almonds |
1 cup all-purpose flour |
2 cups butter, softened |
2 cups white sugar |
6 eggs |
1 teaspoon vanilla extract |
1/4 cup orange juice |
5 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
6 almonds, split |
Directions:
1. Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.
2. In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
3. 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 cups 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.
4. Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.
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