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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 45 |
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Fruitcake has been favored by my family ever since my sister shared this light version. It's moist and filled with goodies. Ingredients:
2 packages (15 ounces each) golden raisins |
1-1/2 cups shortening |
2-1/4 cups sugar |
8 eggs |
1 teaspoon vanilla extract |
4 cups king arthur unbleached all-purpose flour |
1 teaspoon cream of tartar |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/2 cup milk |
2-1/2 cups chopped walnuts |
1-1/3 cups diced candied pineapple (about 8 ounces) |
1 cup chopped candied cherries (about 8 ounces) |
1 cup flaked coconut |
Directions:
1. Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside.
2. In another large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins.
3. Spoon into nine greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 9 loaves (5 slices each).
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