Light Fruitcake
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:33pm

Ingredients




2 1/4 cups flour
4 ounces candied citron or fruit
1/2 cup candied cherries, halved
1/2 cup golden raisins
1/4 cup toasted, slivered almonds
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
4 eggs

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.

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.