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Grandma Bettie's Light Fruit Cake

Rated as 5 out of 5 Stars
8 made it  |  0 reviews   |  1 photos

"An easy light fruit cake that my mother made most years. Try substituting fruits that you like! To me it's the taste and smell of Christmas."
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14 d 1 h 45 m servings 429
Original recipe yields 20 servings (2 loaves)


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  1. Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
  2. Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
  3. Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
  4. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.


  • Cook's Notes:
  • Both dried and candied fruit will work.
  • You may also use one round 9x4-inch pan.

Nutrition Facts

Per Serving: 429 calories; 19.4 59.4 6.3 92 187 Full nutrition

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