FRUIT CAKE - LIGHT (Mom Chartrand)

By Sube

Ingredients

• CAKE BATTER:
• 1/2 lb. Butter (1 cup butter)
• 1 cup white sugar
• 3 eggs - beat separately in a bowl
• 2 tsps Vanilla
• 2-3/4 cup all-purpose flour
• 1 tsp Baking Powder
• 1 cup pineapple juice (heat the juice till lukewarm)
• FRUITS:
• 1 canned Pineapple Tidbits - drained, save 1 cup of the pineapple juice for the Cake Flour mix.
• 1 lb. of candied green cherries (454G OR 500G = 2 CUPS)
• 1 lb. of candied red cheeries (2 cups)
• (NOTE: Cut the candied fruits to 4 pieces)
• 1-1/2 lb. golden raisins - wash the raisins and remove the stems (3 cups)
• 1 lb. mixed candied peel (e.g. citron, lemon, orange) - cut to small pieces (2 cups)

Preparation

Step 1

Mix all the candied fruits and pineapple (cut pineapple in small pieces) in a bowl and mix with 1/4 cup Brandy and marinate overnight.

1/2 lb. of mixed nuts - (brazil nuts, pecan, almonds) - mixed with a little bit of flour from the measured cake batter, so the nuts will not stick together. (1 cup)

Pour the cake batter over the top of the fruit and nuts and mix them all together and pour in a fruit cake pan. Bake at 275 for 1/2 hour and lower to 250 degrees for 5 to 6 hours. (Normally when the top of cake cracks, it's done)

Let cool completely. Next day pour 1/4 cup of Brandy over the cake and wrap with foil.