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Easy Light Fruitcake

Rated as 3.12 out of 5 Stars

"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."
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Ingredients

servings 618
Original recipe yields 24 servings (2 - 9 x 5 x 3 inch loaf pans and 1- 4 1/2 x 3 pan)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.

Nutrition Facts


Per Serving: 618 calories; 20.8 104.8 7.8 87 241 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Thank you!

Most helpful critical review

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 frui...

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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 frui...

Thank you!

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 ...

I did not care for this recipe. I'm obviously not trying this one again!!!

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...

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.

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 enjoy...