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Light Fruit Cake Recipe

Traditional Newfoundland Light Fruit Cake Recipe

1 cup margarine
1 cup sugar
3 eggs (well beaten)
2 tsps. vanilla
1 tsp, lemon flavoring
1 tsp. lemon juice
3-1/2 cups flour
3 tsps. baking powder
1/2 tsp.salt
1 cup cherries (cut in half)
1 cup mixed fruit
1 cup currants
1 cup raisins
1-1/2 cups 2% fresh milk
(1/2 cup flour to coat fruit)

Cream margarine and sugar until light and fluffy. Add beaten eggs, vanilla and lemon flavorings and juice, Stir well. Sift together flour, salt and baking powder, add to margarine mixture alternately with milk. Stir fruit (which has been covered in 1/2 cup flour) in lightly to dough. Bake for 1-1/2 hours at 300 degrees F.

Light Fruit Cake (Recipe #2)

2 2/3 cup Flour
1 tsp Salt
1 cup Butter
1 1/2 cups cherries (halved)
4 Eggs
1 1/2 cups Pineapple (crushed)
1 1/2 cups white Raisins and Almonds
1 cup Pineapple juice
2 cups Sugar
3 cups shredded coconut
1 tsp Baking powder
1 tsp Almond extract

Cream sugar, butter, and eggs. Add flour, salt, and baking powder. Stir in pineapple and juice. Add coconut, fruits, and nuts. Stir well and put evenly in tube pan, with greased paper at bottom. Bake at 275 degrees for 3-3 1/2 hours. 

Traditional recipes found on this site have been submitted by our visitors, found in old Newfoundland recipe cook books, etc. We do not copy recipes from other websites and we hope that other websites do not repost/copy the recipes found on this website. Photo may not be exactly from recipe, all recipe photos believed to be public domain. Thank you