Helen's Light Fruitcake

"Helen's Light Fruitcake"
 
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Ready In:
3hrs
Ingredients:
14
Yields:
2 large tins
Serves:
10
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ingredients

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directions

  • Clean sultanas, slice pineapple thinly, halve cherries.
  • Mix and sift flour,.
  • baking powder and spice and add half to prepared fruit. In a large bowl, cream butter and gradually beat in sugar.
  • Add well beaten eggs and beat well.
  • Fold other half of flour mixture into creamed mixture alternately with juices and beat well.
  • Add fruit to to creamed mixture. Combine mixture til thoroughly blended.
  • Split almonds and add to mixture, saving some whole for top.
  • Add flavourings.
  • Pour mixture into cake pans which have been lined with 3 thicknesses of newspaper , with top layer of greased wax paper.
  • Bake cake at 275°F.
  • for approximately 3 hours or til firm and until cake mixture is firm when pressed.
  • Cool on cake rack until thoroughly cold.
  • Wrap in foil and store in cake tins.

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