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Old Fashioned Light Fruitcake

Old Fashioned Light Fruitcake

1 cup of butter or margarine, softened
2 1/4 cups of sugar
6 eggs
3 tablespoons of brandy flavoring
4 cups of all purpose flour
1/2 teaspoon of baking powder
1 1/2 teaspoon of salt
1 1/2 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1 1/2 pound of coarsely chopped pecans, about 6 cups
1 1/2 pound of mixed candied fruit and peel, about 4 cups
15 ounce package of golden raisins
honey
Additional candied fruit and nuts, optional

Preheat oven to 275ºF. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit mixture to creamed mixture, blending well. Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275ºF. for 2-1/2 to 3 hours. Brush top with honey 30 minutes before cake is done; then decorate top with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in aluminum foil. Store several weeks to allow flavors to marry and mellow.

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Old Fashioned Recipes