Description
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
- 2 cups candied cherries
- 1 cup raisins
- 1 cup blanched almonds
- 1 cup dried pineapple pieces
- 3 ½ cups all-purpose flour, divided
- 2 cups white sugar
- 1 ½ cups butter
- 6 eggs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
- Coat cherries
- raisins
- almonds
- and pineapple with 1 cup flour.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 2 weeks
Servings: 20