Edith Adams Rich Light Fruit Cake
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 20
- 6 eggs
- 2-1/4 cup all purpose flour
- 2 teaspoon baking powder
- 8 ounces butter
- 1 pound golden raisins
- 8 ounces red cherries candied and halved
- 8 ounces green cherries candied and halved
- 8 ounces dry roasted pecans chop not too fine
- 8 ounces papaya candied and chop
- 8 ounces pineapple candied and chop
- 8 ounces sugar
- 4 ounces orange juice
- 1 teaspoon almond extract *optional
- 1/4 cup all purpose flour to dredge fruit
- Carbohydrate 27.3693518322366 g
- Cholesterol 80.5432565320039 mg
- Fat 19.2217191101368 g
- Fiber 2.95221369385971 g
- Protein 4.45185993022065 g
- Saturated Fat 7.04410009653156 g
- Serving Size 1 1 Serving (142g)
- Sodium 4534.40084610116 mg
- Sugar 24.4171381383769 g
- Trans Fat 1.34124320391489 g
- Calories 282 calories
Wash and drain raisins and prepare fruit the day before. Cream butter and sugar then add one egg at a time beating until light after each egg. Add flour and baking powder alternately with orange juice. Dredge fruit and raisins with 1/4 cup and add along with pecans. Flavouring can be added if desired. The batter will be very stiff. Fill well oiled bundt pan about 3/4 full. Bake in a 250 degree oven for 3 hours. Test frequentlly as oven temperatures vary. The candied fruit can be substituted as one wishes. I do not care for citron so I have used Australian candied ginger which adds a nice flavour. When tester comes out clean, remove to from oven and set on racks. Let it cool a bit and then transfer cake directly on to racks and cool completely. This cake freezes very well so when it is cold it canbe wrapped in plastic wrap and tthen in tinfoil and wlll keep frozen for a long time. Enjoy!!
