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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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I don't know how low fat these recipes are, but they have less butter and eggs than most Fruitcakes. Ingredients:
2 cups flour, sifted |
1/2 teaspoon salt |
1 cup sugar |
1 tablespoon orange rind, grated |
1/2 cup orange, pineapple or |
apricot nectar |
2 cups pecan halves |
1 cup candied cherry, left whole |
1 cup dried apricot, quartered |
1 cup seedless raisin |
1 teaspoon baking powder |
2/3 cup butter |
3 eggs |
2 teaspoons lemons, rind of |
2 (8 ounce) jars mixed fruit |
Directions:
1. Sift flour with baking powder and salt.
2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add grated orange and lemon rinds.
3. Add sifted flour mixture alternately with fruit juice. Mix well.
4. Stir in pecans and fruits.
5. Pack into a greased and wax paper lined 9 x 13-inch loaf pan. Bake in preheated oven at 250 degrees for 3 hours or until cake tests done. Cool on rack. Remove from pan.
6. Wrap cooled cake in foil to keep moist.
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