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. Originally submitted to CakeRecipe.com.

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Recipe Summary test

Servings:
36
Yield:
2 - 9 x 5 x 3 inch loaf pans and 1- 4 1/2 x 3 pan
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Ingredients

36
Original recipe yields 36 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.

Nutrition Facts

385 calories; protein 5.1g; carbohydrates 63.9g; fat 13.5g; cholesterol 58.1mg; sodium 155.5mg. Full Nutrition
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