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Fruit Cake Light


  • 1 cup currants
  • 1½ cups golden raisins
  • 1 cup chopped dates
  • 1 cup mixed glazed fruit
  • ½ cup red candied cherries
  • ½ cup green candied cherries
  • 1 cup candied pineapple
  • 1 cup whole blanched almonds
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 6 eggs
  • 2 cups all purpose unbleached flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ½ teaspoon cinnamon
  • ½ cup orange juice
  • juice of 1 lemon


  • Preheat the oven to 300̊ F.
  • Line two greased loaf pans with parchment paper.
  • In a large bowl, mix all the fruit and nuts with 1 cup of flour.
  • Cream the butter and sugar in your mixer for about 3 to 4 minutes.
  • Add the eggs, one at a time and beat each egg until well blended.
  • Sift together the remaining flour with the salt and spices.
  • Add to the butter mixture and mix well.
  • Stir in the floured fruit and nuts and blend gently until well mixed.
  • Add both juices and stir to incorporate.
  • Fill the pans and bake for 2 hours or until done.
  • When cooled the cakes can be turned out of the pans and wrapped in cheesecloth or an old cotton tea towel that has been thoroughly washed.
  • The cake can then be drizzled with ½ cup of your choice of brandy. We prefer Cherry Brandy or Apricot Brandy.
  • Wrap the cloth covered cakes tightly in either tin foil or a sturdy plastic bag.
  • The cakes can then be stored indefinitely and they improve with aging. You may want to add a second dose of brandy after a couple of weeks.