This is an easy, light fruit cake recipe that my mother made most years. Try substituting fruits that you like! To me, it's the taste and smell of Christmas.
Ingredients
- 2 cups candied cherries
- 1 cup raisins
- 1 cup dried pineapple pieces
- 1 cup blanched almonds
- 3.5 cups all-purpose flour , divided
- 2 cups white sugar
- 1.5 cups butter
- 6 large eggs
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
-
1
Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
-
2
Toss cherries, raisins, pineapple, and almonds with 1 cup flour in a bowl.
-
3
Beat sugar, butter, and eggs together in a separate bowl until creamy; sift in remaining 2 ½ cups flour, baking powder, and salt. Stir in extracts. Fold in dried fruit and almond mixture. Divide batter between the prepared pans, spreading evenly.
-
4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 1 ½ to 2 hours. Wrap cakes tightly; let age in a cool place for 2 to 4 weeks.
Nutrition Facts
Per serving
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