Grandma Betties Light Fruit Cake Recipes

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MOIST LIGHT FRUIT CAKE (THE BEST EVER)!



Moist Light Fruit Cake (the Best Ever)! image

This light mixed fruit cake recipe is all you ever need for an easy, moist and lightly fruited cake, perfect for Christmas and even weddings!

Provided by Priya Maha

Categories     Dessert

Time 2h35m

Number Of Ingredients 17

250 g plain flour
240 g brown sugar
275 g butter (at room temperature)
4 eggs (at room temperature)
85 g raisins
85 g sultanas
40 g ground almond
60 g glace cherries
60 g mixed peel
30 g candied ginger
1 ⅓ tbsp molasses (optional)
½ tsp mixed spices
⅛ tsp baking powder
⅓ tsp lemon juice
½ tsp vanilla essence
½ tbsp orange juice
⅛ tsp salt

Steps:

  • Preheat oven to 160 °Celsius. Grease and line cake tin with parchment paper and wrap the tin with 2 layers of brown paper or baking strips.
  • Chop the fruits if you like them chopped and mix with ground almond. Leave aside.
  • In a separate bowl, cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in all essences, lemon juice, and molasses and mix well.
  • Gently fold in the sifted dry ingredients alternately with orange juice. Mix until flour is well incorporated in the batter.
  • Add the mixed fruits into the batter and mix well.
  • Pour batter into a greased and lined cake tin and bake for about 2 hours and 10 minutes on the lowest rack.
  • Remove cake from the oven and let it rest in the tin for 10 minutes. Remove cake from tin and let it cool completely.
  • Once completely cooled, wrap it neatly in parchment paper, followed by cling wrap and foil and store in a cool, dry place for 1 week before icing or cutting the cake.

Nutrition Facts : Calories 5347 kcal, Carbohydrate 711 g, Protein 65 g, Fat 263 g, SaturatedFat 149 g, Cholesterol 1246 mg, Sodium 2745 mg, Fiber 22 g, Sugar 406 g, ServingSize 1 serving

GRANDMA BETTY'S FAMILY FRUIT CAKE



GRANDMA BETTY'S FAMILY FRUIT CAKE image

This recipe was passed down through the years and given to me by my Grandmother, Elizabeth Lydiard. We called her Grandma Betty. She passed away in 2001. She would have been thrilled to see it here on Just a Pinch. I have no idea how old this recipe is but my Grandmother was born in 1910. My mother and I perfected the mixing...

Provided by Deborah Gonzalez

Categories     Cakes

Time 2h30m

Number Of Ingredients 11

2 c all purpose flour
1 1/2 tsp baking powder
1 c sugar
5 large egg
2 tsp vanilla extract
2 tsp almond extract
1 lb pitted dates
1/2 lb whole red cherries / candied
1/2 lb whole green cherries / candied
1/2 lb pineapple pieces / candied
3 c whole walnuts

Steps:

  • 1. Oven should be preheated to 250 (yes that is correct - 250) and cooking time is 2 hours (yes, 2 hours). Prep time is about 30 minutes. You will need 5-6 Mini Loaf Pans approximately 5" x 3" in size, I used 6.
  • 2. Bowl #1 - Mix flour, baking powder and sugar, SET ASIDE
  • 3. Bowl #2 - Mix Eggs, Vanilla extract and Almond extract together, SET ASIDE
  • 4. Bowl #3 - Mix Dates, Cherries (RED AND GREEN), Pineapple (get the largest pieces you can find, not whole but not the bits either) and Nuts together, SET ASIDE. (note: I have also used Pecans - either or both are excellent) NOTE #1: BE SURE to SET ASIDE 3 CHERRIES for EACH mini Pan to go ON TOP of each cake before cooking. NOTE #2: I do not add all the syrup from the candied fruit, I do my best to remove the candied fruit from the containers leaving behind the goo. I do not rinse the fruit.
  • 5. Follow this order for easiest blending of above ingredients - Mix Bowl #1 and Bowl #2 together. Be sure to get a creamy, no lumps remaining, smooth consistency. I use a large spatula to achieve best blend.
  • 6. REMINDER: BEFORE YOU FOLD BOWL #3 into the BATTER created by BOWL #1 & BOWL #2 - BE SURE to set aside three cherries for each fruit cake to put on top of each mini loaf before they go in the oven. THEN, fold ingredients of Bowl #3 into your above blended batter.
  • 7. Spray your individual mini loaf pans (as seen in photo) with a cooking spray of your choice.
  • 8. Scoop out enough batter to fill each tin. Do not over fill. This recipe will fill 6 individual mini tins nicely. NOW - ADD THE SET ASIDE CHERRIES to the top of your loaf pan now filled with the completed batter to accent your creation.
  • 9. Place the tins on a large cookie sheet (for easiest in and out placement to oven) AND BAKE - 250 slow oven for 2 hours.
  • 10. When finished, remove from oven and let cook on wire rack.
  • 11. I leave the fruit cake in the pans, and then put the pretty little Fruit Cakes in a fancy clear food type gift bag or wrap in clear plastic wrap and add a bow so everyone can see your delicious treat when you present it to them.

ELEGANT LIGHT FRUIT CAKE



Elegant Light Fruit Cake image

This fruit cake does not need a ripening period, and is very lovely to look at and eat.

Provided by Carol

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Yield 36

Number Of Ingredients 17

2 cups ground almonds
3 cups red candied cherries
1 ½ cups green candied cherries
1 (8 ounce) package diced candied citron
6 cups golden raisins
8 ounces candied pineapple, diced
1 cup all-purpose flour
1 cup shortening
1 cup all-purpose flour
2 ⅔ cups white sugar
8 egg yolks
4 teaspoons almond extract
⅔ cup brandy
⅔ cup milk
4 ½ cups all-purpose flour
8 egg whites
1 ½ teaspoons cream of tartar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
  • In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
  • In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
  • In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
  • Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 75.9 g, Cholesterol 45.9 mg, Fat 11.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 55 mg, Sugar 44.6 g

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