LIGHT FRUIT CAKE RECIPE MOIST RECIPES

Name: Light and Moist Fruitcake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 2 loaf pans, 10 serving(s)
Ingredients: 1 lb candied fruit (in the grocery section); 1 cup golden raisin; 1 orange, zest of; 1 cup dark rum; 1 cup shredded coconut; 8 tablespoons butter or 8 tablespoons margarine; 1 1/2 cups sugar; 1/2 teaspoon salt; 3 eggs; 2 teaspoons vanilla; 4 cups self raising flour; 1 tablespoon baking powder; 1 tablespoon baking soda; 1 cup sour cream

LIGHT AND MOIST FRUITCAKE RECIPE - FOOD.COM

Light and Moist Fruitcake Recipe - Food.com image

I adapted this from other recipes to come up with a cake that is both light and moist, as opposed to the denser varieties of fruitcake. Feel free to drizzle on more liquor after it is cooked to keep moist if you are not eating it right away.

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 2 loaf pans, 10 serving(s)

Number Of Ingredients 14

Ingredients

1 lb candied fruit (in the grocery section)
1 cup golden raisin
1 orange, zest of
1 cup dark rum
1 cup shredded coconut
8 tablespoons butter or 8 tablespoons margarine
1 1/2 cups sugar
1/2 teaspoon salt
3 eggs
2 teaspoons vanilla
4 cups self raising flour
1 tablespoon baking powder
1 tablespoon baking soda
1 cup sour cream

Steps:

Soak the candied fruit, the raisins and the orange zest in the rum for 2 hours.
Using an electric beater, cream together the butter and sugar.
Add the vanilla, eggs and sour cream and beat together.
In a separate bowl sift together the flour, salt, baking powder and baking soda.
Slowly add the flour mix into the butter mixture, stirring until incorporated.
Add the soaked fruit with its rum, and the coconut, Stir well.
Grease and line with greaseproof paper 2 large loaf pans.
Divide the cake mix between the 2 loaf pans.
Bake at 350°F on middle rack for 1 1/2 hours, or until an inserted knife comes out clean.
Cool and remove from pans.

Nutrition Facts : Calories 736.5, FatContent 19.1, SaturatedFatContent 12, CholesterolContent 92.2, SodiumContent 793.9, CarbohydrateContent 122.9, FiberContent 3.1, SugarContent 80.3, ProteinContent 8.5

EASY LIGHT FRUITCAKE RECIPE | ALLRECIPES

Easy Light Fruitcake Recipe | Allrecipes image

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.

Provided by Carol

Categories Desserts Cakes Wedding Cake Recipes

Yield 2 - 9 x 5 x 3 inch loaf pans and 1- 4 1/2 x 3 pan

Number Of Ingredients 15

Ingredients

1 pound candied cherries, halved
5 candied pineapple rings, finely chopped
6 cups golden raisins
1?½ 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
¼ cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
6 almonds, split

Steps:

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.
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.
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.
Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.

Nutrition Facts : Calories 618 calories, CarbohydrateContent 104.8 g, CholesterolContent 87.2 mg, FatContent 20.8 g, FiberContent 3.6 g, ProteinContent 7.8 g, SaturatedFatContent 10.5 g, SodiumContent 240.8 mg, SugarContent 57.3 g

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