Elizabeth's Light Fruit Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
|
I named this recipe after my mother. She was from the old school where you always had to have a cake for drop-ins and this was one of her favorites. It is a very simple light fruit cake which keeps well and also tastes great enjoy. Ingredients:
1/2 lb butter (no substitutes) |
1 1/4 cups granulated sugar |
3 eggs, large |
2 teaspoons baking powder |
2 1/2 cups all purpose flour (save 2 tbsp. for dusting fruit) |
1/2 cup milk |
1 lemon, juice and rind of |
1 1/2 cups sultana raisins |
p.s. pineapple juice can be substituted for the lemon |
Directions:
1. Sift dry ingredients.
2. Cream butter and gradually add sugar. It should look like whipped cream when well beaten.
3. Add eggs, one at a time, beating well after each addition.
4. Add dry ingredients alternately with milk and lemon mixing until well incorporated.
5. Dust sultanas with flour and fold in.
6. 9 x 5 x 3 loaf pan greased and lined with baking paper.
7. Oven 300 degrees.
|
|