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“I don't know how low fat these recipes are, but they have less butter and eggs than most Fruitcakes.”
READY IN:
3hrs
YIELD:
1 fruitcake
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour with baking powder and salt.
  2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add grated orange and lemon rinds.
  3. Add sifted flour mixture alternately with fruit juice. Mix well.
  4. Stir in pecans and fruits.
  5. Pack into a greased and wax paper lined 9 x 13-inch loaf pan. Bake in preheated oven at 250 degrees for 3 hours or until cake tests done. Cool on rack. Remove from pan.
  6. Wrap cooled cake in foil to keep moist.

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