Light Fruitcake

Name: Light Fruitcake
Cook time: 3 h
Total time: 3 h
Yield: 1 fruitcake
Ingredients: 2 cups flour, sifted; 1/2 teaspoon salt; 1 cup sugar; 1 tablespoon orange rind, grated; 1/2 cup orange, pineapple or; apricot nectar; 2 cups pecan halves; 1 cup candied cherry, left whole; 1 cup dried apricot, quartered; 1 cup seedless raisin; 1 teaspoon baking powder; 2/3 cup butter; 3 eggs; 2 teaspoons lemons, rind of; 2 (8 ounce) jars mixed fruit

Submitted by Tonkcats

"I don't know how low fat these recipes are, but they have less butter and eggs than most Fruitcakes."

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Ready In:: 3hrs
Ingredients:: 15
Yields:: 1 fruitcake

ingredients

2 cups flour, sifted
¹⁄₂ teaspoon salt
1 cup sugar
1 tablespoon orange rind, grated
¹⁄₂ cup orange, pineapple or
apricot nectar
2 cups pecan halves
1 cup candied cherry, left whole
1 cup dried apricot, quartered
1 cup seedless raisin
1 teaspoon baking powder
²⁄₃ cup butter
3 eggs
2 teaspoons lemons, rind of
2 (8 ounce) jars mixed fruit

directions

Sift flour with baking powder and salt.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add grated orange and lemon rinds.
Add sifted flour mixture alternately with fruit juice. Mix well.
Stir in pecans and fruits.
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.
Wrap cooled cake in foil to keep moist.