An easy light fruit cake that my mother made most years. Try substituting fruits that you like! To me it's the taste and smell of Christmas.
Ingredients
- candied cherries: 2 cups
- raisins: 1 cup
- blanched almonds: 1 cup
- pineapple pieces: 1 cup (dried)
- ½ cups all-purpose flour: 3 piece (divided)
- white sugar: 2 cups
- ½ cups butter: 1 piece
- eggs: 6 piece
- baking powder: 1 tsp
- salt: 0.25 tsp
- vanilla extract: 1 tsp
- almond extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
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Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
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Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
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Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.
