Light Fruit Cake Recipe

Traditional Newfoundland Light Fruit Cake Recipe

1 cup margarine
1 cup sugar
3 eggs (well beaten)
2 tsp. vanilla
1 tsp, lemon flavoring
1 tsp. lemon juice
3 1/2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup cherries (cut in half)
1 1/2 cup mixed fruit
2 cup currants
1 cup raisins
1 cup dried cranberries
1 apple diced
1-1/2 cups 2% fresh milk
2 oz of apple flavored Crown Royal (Optional)

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 in lightly to dough. Bake for 1 1/2 – 3 3/4 hours (depending on oven & pan size) at 275F.

John said a large springform pan 9in X 2 1/2in high took 3 3/4 hours @ 275F

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 1 1/2 – 3 1/2 hours depending on oven & pan size. 


One thought on “Light Fruit Cake Recipe”

  1. When you say in both recipes to half the cherries, are you talking about fresh cherries or maraschino cherries??

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