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.

Carol
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

618 calories; 20.8 g total fat; 87 mg cholesterol; 241 mg sodium. 104.8 g carbohydrates; 7.8 g protein; Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
11/12/2008
Thank you! Read More
(19)

Most helpful critical review

Rating: 1 stars
12/11/2003
Ick! This fruitcake (even though it was covered while baking) was dry crumbly dense and hard as a brick!!! A small church near where I grew up used to make and sell a (very moist) light fruitcake as a fundraiser. If anyone knows of a recipe like that please post! Read More
(33)
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/12/2008
Thank you! Read More
(19)
Rating: 1 stars
12/10/2003
Ick! This fruitcake (even though it was covered while baking) was dry crumbly dense and hard as a brick!!! A small church near where I grew up used to make and sell a (very moist) light fruitcake as a fundraiser. If anyone knows of a recipe like that please post! Read More
(33)
Rating: 5 stars
11/12/2008
Thank you! Read More
(19)
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Rating: 4 stars
12/10/2011
There were a lot of complaints on this recipe(on the other listing as it appears twice). This recipe works great with a few modifications. 1. You can use any type of dried fruit to equal 6 cups total that you like ie light/dark raisins chopped dried apricots dried cherries cranberries currants etc 2. Add 1 extra cup butter. Use a mix of sugars ie white brown and splenda to equal 2 cups. 3. Add some cinnamon/nutmeg to enhance flavor 4. Finally and this is the key set the timer in 1 hour increments so it does not over bake as baking time of 3 hours will probably overbake and dry it out. 5. For those who like this you can add a couple of tablespoons rum every few days til Christmas and this also makes it moist and tasty. Read More
(10)
Rating: 1 stars
07/08/2008
I did not care for this recipe. I'm obviously not trying this one again!!! Read More
(8)
Rating: 3 stars
01/11/2010
The other reviews were pretty right on this recipe is kind of dry and crumbly but...it makes really good toast and I even cut it into slices and then baked it and made a kind of biscotti and it was delicious. And the over all flavor of this fruit cake is really good so dont give up on it just work on it a bit. Read More
(7)
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Rating: 2 stars
12/14/2016
I followed this recipe exactly except that I replaced the almonds with pumkin seeds and only baked for 2 hours. It came out dry and crumbly although the flavor is good. Read More
Rating: 5 stars
09/29/2015
this cake is best cooked at 120 for 3 hours if made in a 14 inch cake tin then left for 6 weeks until mature then it will cut and moisten I made my wedding cake with this cake and everyone enjoyed it. any fruit cake should be left for at leased 2 weeks before cutting Read More