Light Fruitcake

Ingredients

2 1/4 cups flour
1/2 cup candied cherries, halved
1/2 cup butter
1/2 cup shortening
1 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon grated lemon zest
1 teaspoon rum extract

Preparation

1
Line a 9x5x3-inch loaf pan with heavy brown paper or foil; grease paper. Combine flour, fruits and almonds. Cream butter, shortening, sugar, baking powder, salt, lemon zest and rum extract until fluffy. Add eggs, one at a time, beating well. Stir in flour/fruit mixture. Spoon into prepared pan. Bake at 275 degrees for about 2 hours or until cake springs back when touched lightly in the center. Cool in pan. Turn out; peel off paper.

Tools

 



About

Store in a sealed plastic bag in the refrigerator for up to 4 weeks or frozen for up to 3 months. From the Occident/King Midas Collector's Bake Book.

Yield:

1 loaf

Added:

December 10, 2009

Creator:

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