Easy Light Fruitcake So Tasty

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Easy Light Fruitcake

"This is a light fruit cake this is extraordinary for a wedding cake. This cake may be cooked in different size pans, simply fill the pans 3/4 complete."

Ingredients :

1 pound candied cherries, halved
5 candied pineapple earrings, finely chopped
6 cups golden raisins
1 half of cups candied combined fruit peel
1 cup almonds
1 cup all-reason flour
2 cups butter, softened
2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/4 cup orange juice
five cups all-motive flour
2 teaspoons baking powder
half of teaspoon salt
6 almonds, break up

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 275 degrees F (135 levels C). Line the bottom and aspects of two greased 9 x 5 x three inch loaf pans, and 1 round 4 half of inch x 3 inch deep pan with brown paper. Grease the paper.
In a huge bowl, stir together cherries, pineapple, raisins, blended peel, 1 cup pecans, and 1 cup flour. Mix till fruit is lined with flour.
In every other large bowl, cream the butter or margarine and sugar collectively. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed aggregate. Stir in floured fruit and nuts. Mix. Spoon batter into organized pans. Fill each pan three/4 full. Arrange break up almonds over tops.
Bake for about 3 hours, till toothpick comes out clean. Cover with foil if pinnacle gets too dark even as baking.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, cook dinner it frivolously, and make easy-up simpler.

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