Zutaten für Mrs Allingham's Light Fruitcake
- 1 cup (2 sticks) unsalted butter, softened
- Fruit Sugar
- 4 large eggs
- 4 cups all-purpose flour
- Baking Powder
- Salt
- Bleached Sultana Raisins
- Citrus Peel
- Candied Pineapple
- Candied Red Cherries
- Lemon
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Zubereitung von Mrs Allingham's Light Fruitcake
- Preheat oven to 250°F (120°C). Grease and flour a 9x13 inch baking pan.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, toss 1 cup all-purpose flour with 2 cups mixed dried fruit (raisins, currants, cranberries, etc.).
- Gradually beat the remaining 2 cups all-purpose flour into the butter/egg mixture until just combined.
- Add the juice and zest of 1 large lemon.
- Gently fold in the fruit and flour mixture until evenly distributed. Do not overmix.
- Pour batter into the prepared pan and bake for 2 ½ to 3 hours, or until a wooden skewer inserted into the center comes out clean.
- Let the fruitcake cool completely in the pan before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
30g
Fat
25g
Carbs
6g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Breads Desserts Eggs Dairy Fruit Canadian Oven Heirloom Historical Holiday Event Kid Friendly Kosher Vegetarian Cakes Eggs Dietary Gifts Christmas Wedding Equipment Number Of Servings 4 Hours Or Less
