Light Fruit Cake Recipe

Delight in the flavors of Newfoundland with this classic Light Fruit Cake recipe, a gem from my extensive collection of local cookbooks. These cherished cookbooks, amassed over the years, offer a rich tapestry of Newfoundland’s culinary heritage, and this fruit cake is a standout example of the island’s traditional baking.

This Newfoundland Light Fruit Cake is a beloved recipe that brings a lighter, yet equally delicious twist to the traditional fruit cake. Infused with a mix of dried fruits, nuts, and a hint of spice, this cake is perfect for festive occasions or a special treat any time of year. The cake’s moist texture and subtly sweet flavor make it an ideal choice for holiday gatherings or simply enjoying with a cup of tea.

As you bake this cake, you’ll connect with Newfoundland’s rich food traditions and experience the charm of classic island recipes. Each slice offers a taste of home, reflecting the warmth and hospitality of Newfoundland’s culinary past. Whether you’re a longtime fan of Newfoundland cuisine or exploring it for the first time, this Light Fruit Cake is sure to become a cherished favorite.

Light Fruit Cake Recipe:

Ingredients

• 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