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LIGHT FRUITCAKE

LIGHT FRUITCAKE

Recipe for LIGHT FRUITCAKE

In the English homes that we grew up in if there was dark fruitcake there always had to be a light fruitcake. This recipe was my mother-in-law’s. Unlike the dark fruitcake this was not made quite so early and it was not laced with rum. It was made about one month ahead of the holiday but I suspect you could make it even later. In our family were never in to icing our fruitcakes but it could have either an almond or royal icing on it.

INGREDIENTS FOR LIGHT FRUIT CAKE

  • 1 cup Sugar
  • 1 cup Butter
  • 2/3 cup Milk
  • 1 tsp. Baking Powder
  • 2 ½ cups sifted Flour
  • 4 Eggs, separated
  • ½ tsp. Vanilla
  • 3 drops Lemon Extract
  • ½ lb. Fruitcake Mix
  • ½ lb. Green Glace Cherries cut
  • ½ lb. Red Glace Cherries cut
  • 2 cups blacked Raisins

METHOD for LIGHT FRUIT CAKE:

Cream butter and sugar. Mix in vanilla and lemon about 1 cup flour. Add egg yolks and beat well. Add milk and beat again. Add flour fruit, baking powder. Add floured fruits to creamed mixture. Mix well. Fold in stiffly beaten egg whites. Spoon into one layer or 2 small loaf pans. Line with 3 layers of brown paper, greased. Bake at 300 degrees for 1 ½ to 2 hours.

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