• Gary Corcoran

Light Fruit Cake

Updated: Jan 5, 2021

If you are going to bake one cake, why not bake four (or five)? Same effort, lots more goodness.

Light Fruit Cake

Preheat oven: 250 degrees F (convection)


½ cup white sugar

1 cup water

1 T corn syrup (clear)

1 cup brandy or white rum

3 cups white seedless raisins

3 cups red cherries, chopped

3 cups green cherries, chopped

½ cup dried candied lemon

1 cup dried candied orange

2 ½ cups dried citron

2 ¾ cups candied pineapple, chopped

¾ cup chopped candied ginger, chopped

3 cups sliced almonds

4 cups pecan halves

8 eggs, beaten

2 cups butter

2 ½ cups sugar

4 cups flour

1 t baking powder

1 T mace

Make a syrup by boiling water and sugar together. Then add the corn syrup. Remove from heat.

Mix all the fruit and nuts together in a large bowl. Stir in the syrup and the brandy, then soak overnight.

Prepare four (or five) 9-inch x 5-inch loaf pans. (My sister was able to make 5 loaves with this recipe). Butter the pans and line with parchment paper.

Now it’s time to prepare the batter. Cream butter and sugar well. Beat eggs and gradually beat into the sugared mixture.

Sift together flour, baking powder and mace.

Add the dry mixture to the batter and barely stir the two mixtures together. Then add the prepared fruit. Mix with your hands.

Spoon into prepared pans and bake for 3 - 3 ½ hours at 250 degrees convection heat until a cake tester comes out clean.

Note: If your fruit has dried out like mine does, add an extra ½ cup of brandy to soak them overnight.

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