Tuesday, December 17, 2019

Old Fashioned Fruitcake

This light fruitcake contains only fruit and no spices.
Light, moist and packed with goodness.

Homemade fruitcake has been a tradition
 in my family for many years. 

After we left home, 
If we couldn't get home for Christmas,
My Mom would mail us a fruitcake.

Unfortunately My Mom is no longer with us
 and I don't have her recipe.

For the first time, this year, I made fruitcake.
I searched the net and this recipe 
seem to be the closest to my Mom's. 

I adapted this recipe from
This recipe makes one loaf.

Light Fruitcake


1/2 cup candied mixed peel
1/2 cup each, red and green cherries, (cut in quarters)
1/3 cup dark raisins, sometimes,  
(I substitute the raisins for apricots finely chopped)
1/2 cup mixed fruit.

mixed fruit, apricots, green cherries,
red cherries and mixed peel. 
I found the mixed peel at MaxiPlus.

Soak the above fruit overnight,
or up to 2 days, 
at room temperature,
 in 2-3 tablespoons 
of  brandy, cherry,  or rum
for a more favourable cake,
and the liquor helps preserve 
the cake longer.

Apricot Brandy smells so nice.

1/2 cup unsalted butter, at room temperature
1/2 cup white sugar
3 large eggs, room temperature
1/2 tsp vanilla extract
1/4 tsp almond extract

1 1/2 cups flour
1/2 cup ground almonds 
1 tsp baking powder
1/4 tsp salt
Zest of one small lemon
(I substitute the lemon for an orange)

1/4 cup milk.

Preheat oven to 300 deg. F
Oil your loaf pan, or
line with parchment paper.

Mix all the fruit together in a bowl.
(If you haven't soaked them in alcohol.)

In another bowl, whisk together the flour, 
ground almonds, baking powder,
 salt and lemon zest.

In another bowl with an electric mixer, 
beat the butter and sugar until light and fluffy.

Add the eggs, one at a time,
 beating well after each addition.
Beat in the extracts.
Add in all the fruit and juices.
Add half of the flour mixture just until incorporated.
Then add the milk and the remains flour mixture.

Spoon the mixture in the loaf pan, 
decorate the top with cherries or 
sliced almonds, if desired.
Bake 1 1/2hrs. or until a toothpick 
inserted into the centre comes out clean.

Remove from the oven and let cool
 on a wire rack for about 10 minutes
 before removing from the pan.

The cake does benefit from being stored
 a day or two before serving.

The cake can be covered and stored
 about a week at room temperature 
or it can be frozen.

It is delicious!!

Thanks for visiting my blog. xo

Wishing everyone a very Merry Christmas,
good health and happiness.

I also made a dark fruitcake this year.
It is delicious also.
 Dark, rich and moist, packed with dried fruit,
 candied fruits, nuts, molasses and spices. 
Click here to view.

It was a rewarding experience
 making these fruitcakes for the first time.
I understand my Mom's "labour of love"
and I'm grateful that she made this a family tradition. 

Thanks for your visit xođź’–đź’—