Mrs. Allingham's Light Fruitcake
"I found this recipe, written in old-fashioned handwriting, on the inside cover of an old cookbook I picked up at an estate sale. I've copied it here, as written; I've guessed at a serving amount. I haven't made this, but I sure would like to try it."
- Ready In:
- 3hrs 30mins
- Ingredients:
- 11
- Serves:
-
24
ingredients
- 1 cup butter
- 1 cup fruit sugar
- 4 large eggs (or 5 medium eggs)
- 2 3⁄4 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 lb bleached sultana raisins
- 1⁄4 lb citrus peel
- 1 slice green candied pineapple
- 1⁄2 lb candied red cherries
- 1 lemon, juice and rind of
directions
- Cream butter and sugar; add eggs, one at a time, beating very thoroughly after each.
- Put one cup of the flour on fruit (I guess it is assumed that you knew you had to cut the pineapple ring up); stir.
- Beat remaining flour into butter/egg mixture; then add lemon juice and rind (I'm guessing you would chop it first, or have it as zest; Mrs. Allingham didn't say).
- Stir fruit mixture inches.
- Bake at 250 degrees for 2 1/2 to 3 hours.
- Note: this is how the recipe is worded; my guess is that the batter should go into greased and floured pans, or even pans lined with buttered brown paper.
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Reviews
-
I've not made this either, but for those that are considering it, I belive "fruit sugar" would be Fructose. Although a cup would be very, very sweet. Fructose is sold near the sugar substitutes, usually on the top shelf above the sugar, in the supermarket.
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