Ingredients for Light Fruitcake Ii
- 2 tablespoons lemon juice
- Seedless Raisins
- Golden Raisins
- 1 cup chopped walnuts
- 1 ½ cups mixed candied fruit
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
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How to Make Light Fruitcake Ii
- Cook 1 cup raisins in 1 cup of water for 10 minutes. Drain well, cool completely, and set aside.
- Cream together 1 cup (2 sticks) softened 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, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk and 2 tablespoons lemon juice, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup cooled raisins, 1 cup chopped walnuts, and 1 ½ cups mixed candied fruit.
- Grease and flour a 10-inch angel food cake pan and a 9x5 inch loaf pan.
- Fill the angel food cake pan halfway with batter. Pour the remaining batter into the loaf pan.
- Bake both pans simultaneously at 300°F (150°C) for 1 ½ to 1 ¾ hours, or until a wooden skewer inserted into the center comes out clean. Check for doneness at the 1 ½ hour mark.
- Let the cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
2650g
Fat
481g
Carbs
372g
