Light and Moist Fruitcake
- Ready In:
- 1hr 40mins
- Ingredients:
- 14
- Yields:
-
2 loaf pans
- Serves:
- 10
ingredients
- 1 lb candied fruit (in the grocery section)
- 1 cup golden raisin
- 1 orange, zest of
- 1 cup dark rum
- 1 cup shredded coconut
- 8 tablespoons butter or 8 tablespoons margarine
- 1 1⁄2 cups sugar
- 1⁄2 teaspoon salt
- 3 eggs
- 2 teaspoons vanilla
- 4 cups self raising flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 cup sour cream
directions
- Soak the candied fruit, the raisins and the orange zest in the rum for 2 hours.
- Using an electric beater, cream together the butter and sugar.
- Add the vanilla, eggs and sour cream and beat together.
- In a separate bowl sift together the flour, salt, baking powder and baking soda.
- Slowly add the flour mix into the butter mixture, stirring until incorporated.
- Add the soaked fruit with its rum, and the coconut, Stir well.
- Grease and line with greaseproof paper 2 large loaf pans.
- Divide the cake mix between the 2 loaf pans.
- Bake at 350°F on middle rack for 1 1/2 hours, or until an inserted knife comes out clean.
- Cool and remove from pans.
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Reviews
-
Absolutely delicious! It has a faint taste of orange that just makes the cake! I love how moist it is! I omitted the coconut and upped the candied fruit. It took an hour and 10 minutes in my oven at 350F. This is my go to fruit cake recipe now! I think the next time, I will try soya yogourt instead of the sour cream. Thanks for posting ChefDebs!
RECIPE SUBMITTED BY
We Live on a farm in rural Tennessee, about 50 miles from Nashville. I am a Brit married to a wonderful Southern gentleman,and have lived in the States for over 20 years.
This is a photo of where all the action takes place in our house !!!