Dec 16, 2010

Light Fruit Cake

Ingredients:

1 lb blanched almonds
17 oz package flaked coconut
1 lb Sultanas
½ lb Citron cut up
½ lb candy orange peel
½ lb red candied cherries halved
½ lb green candied cherries halved
grated rind of 1 lemon
4 cups sifted all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup butter
1 ½ cups sugar
1 tablespoon lemon juice
10 egg whites


  1. Mix nuts, fruits and grated lemon rind in large bowl
  2. Sift dry ingredients over fruit and blend well
  3. Cream butter and sugar until light and fluffy
  4. Add lemon juice and fruit mixture and blend thoroughly
  5. Add beaten egg whites (stiff)
  6. Place in greased 10 inch cake pan (lined with greased heavy paper)
  7. Bake at 250 degrees for 2 ½ hours. Increase to 300 degrees until baked (about 30 min)

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