Medium Caribbean Dessert

Grandma Bettie's Light Fruit Cake

Name: Grandma Bettie's Light Fruit Cake
Prep time: 20 min
Cook time: 53 min
Total time: 73 min
Yield: 4 servings
Cuisine: Caribbean
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

Total Time

1h 13m

20m prep · 53m cook

Servings

4 people

Rating

—

Difficulty

Medium

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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.